Green veg Risotto
There are so many wonderful dishes that are made with rice. The Chinese and other East Asians make fried rice. Biryani is very popular in South Asia.
Pilaf, pilav or pilau is a rice dish.from Iran and the Middle East. Paella, a delectable and saffron-flavoured rice dish, is probably Spain’s most well-known food.
But one of my favourites is the Italian dish of risotto, which I make in my short cut way.
Yesterday, Marie-Francoise came over for lunch, and so I made her a little green-veg risotto — using courgette (zucchini), green bell pepper (capsicum) , broccoli and basil.
Here is a quick version of the recipe.
On one side cook basmati rice, the best rice.
Then fry the vegetables in high quality olive oil. First, a grated head of garlic and half an onion. Then add the broccoli (scrape the dark green part of half a broccoli), grated bell pepper and courgette. Then add a bunch of chopped basil leaves.
When all the vegetables are golden, add enough cooked rice such that there is a nice equal balance between rice and vegetables.
Next add two small packets of parmesan cheese, some cream and then stir to have a nice smooth texture.
Risotto must be served and eaten when it’s freshly prepared. So it is ideal to allow your guests to observe the preparation, and then be served and enjoy the meal in the kitchen.
Since we had recently been to Vienna, we enjoyed a glass of nice fresh, crisp Austrian white wine.
Buon appetito, piatto pulito!