Description
Love risotto, but hate having to put so much effort into it? This technique produces an equally creamy risotto without the fuss. Luscious, simple, delicious!
Ingredients
Scale
- 1 tbsp olive oil
- ¼ onion
- 2 garlic cloves
- 1 handful almonds
- ½ tsp cumin powder
- pinch salt
- ¾ cup (160g) Arborio rice
- ½ cup (1dl) white wine
- 3 cups (7dl) vegetable broth
- ½ cup (75g) peas (fresh or frozen)
- ¼ pound (110g) mizuna (spinach, mustard greens, or arugula)
- parmesan to taste
- 1 tbsp butter
Instructions
- Preheat oven to 350F/180C.
- Bring vegetable broth to a simmer in a small saucepan.
- In a Dutch oven over medium low burner, heat olive oil until fragrant.
- Add onions and cook until soft.
- Add cumin, garlic, almonds, and Arborio rice, toast for a couple of minutes.
- Add white wine, and stir, until mostly evaporated.
- Pour vegetable broth over rice, and bring to a simmer.
- Cover Dutch oven, and place in oven.
- Bake for 30 minutes.
- Remove from oven, add ½ cup of water, mizuna, and peas.
- Stir until well incorporated.
- Add butter, and continue to stir for another minute.
- Serve with Parmesan, and a drizzle of olive oil.
Notes
You can cook rice several hours ahead of time. Cook for 30 minutes, then reduce heat to 200F/90C. When ready to serve Remove from oven and add greens, peas, then butter. It is important to add greens when ready to serve, otherwise they will wilt and loose its lustrous colors.