VEGGIES, FAST, NOW! …mmm but it tastes yummy! When you have that feeling that you haven’t eaten enough veggies for way too long, you cannot really think of what to eat and you want it to be done fast too – rely on a simple and delicious risotto to solve your sins. Although rice failed me many times before, the box of risotto rice had my name on it once and I decided to give it a go, vegetarian style. It turns out, there is nothing so simple as making a quick, delicious, healthy risotto:
RISOTTO with Mushrooms, Carrots & Zucchini
rice, onion, broth, carrots
3/4 cup of risotto rice will do for two persons. Prepare 3 times more chicken or vegetable broth than you have rice. Take one onion and cut it into small pieces. Set 2 tablespoons of olive oil on low heat in a pan. Add the chopped onion and let it become slightly golden. Add the rice until it becomes slightly golden too. Stir often, don’t let anything burn and do not increase the heat because olive oil is not good for cooking at high temperatures. Have patience, I promise it will be done quickly! Sprinkle rice&onion mix with 2 teaspoons of turmeric (this will make everything yellow). Cut 60 grams of carrots into small (edible) pieces. Throw the carrots into the pan together with the onion and the rice while they are getting golden. After about 2 minutes, pour enough broth in the pan to just cover the rice. Let simmer until almost no liquid is present anymore, then add half of the remaining broth.
This is your time to cut 60 grams of mushrooms and one medium-sized zucchini into edible slices/chunks and stir-fry them on olive oil, on low heat as well, until the mushrooms get browner and the zucchini a bit softer, then take off heat.
Now there will be hardly any liquid left in the rice pan again, so stir and add the remaining broth. Cover the pan. The rice will probably be done in about 3-5 minutes. You should taste it just to be sure – if it is too hard it still needs some more broth. In this last step, add some grated parmezan cheeze on top of the rice and stir. You can choose how cheesey you want to make it. The cheese will help dissolve the vitamin A present in the carrots! When the rice is done, take from heat and mix all ingredients.
For extra flavour and portion of vitamin C, add some chopped parsley on top of your dish. Parsley is real vitamin C explosion (it has more vitamin C than paprika or oranges!). You can add pepper to taste, but forget the salt since it was probably already added in the broth mix!
The great thing about this meal is that, once you have those ingredients, you can always create a super healthy delicious meal within 20 minutes! I found myself not having to do dinner groceries for three days (for a student, this is quite impressive ;)) just creating varieties on this risotto recipe with different kinds of vegetables (green peas, corn, aubergine).