Risotto is a beloved dish. It is made from rice with a high starch content that allows it to become creamier once cooked. Rice has 80% carbohydrates and is effortless to digest. Its starch is wholly absorbed in the body.
Rice is gluten-free and is one of the least allergenic foods. It has detoxifying properties. Thyme is also used to make risotto, a common herb used in cooking for its delicious flavour. Its leaves have a great range of health benefits for the human body. Thyme destroys harmful bacteria and organisms. Consuming thyme regularly helps to protect your body against flu or viruses. Thyme adds a unique taste to meals and works well when sprinkled over dishes.
Risotto is a northern Italian dish. Following are the steps to make a fantastic Indian healthy risotto with lots of green veggies:
Ingredients:
2 cups basmati rice (soaked, drained)
1 cup cheese, grated
2 tbsp butter
½ tsp thyme
½ cup spring onions (sliced)
½ cup mushrooms
½ cup cauliflower (cut into florets)
½ cup carrots, finely diced
½ cup green beans, sliced
Seasoning:
Salt to taste
½ tsp peppercorns, crushed
½ tsp red chilli flakes
½ tsp oregano
4 cups Vegetable stock
1 tsp ginger
½ cup corn, boiled
How to make vegetable stock?
Take ½ cup of onions
½ cup beans
½ cup carrots
½ cup potatoes
½ cup cabbage
5 cups of water.
Put all the vegetables, water, and seasoning in a pressure cooker and simmer it for 10 minutes. Then remove the cooker, cool and strain through a sieve, collect the stock and discard the veggies)
Recipe:
1. Melt the butter in a pan, and add the garlic and thyme.
2. Add the spring onions and sauté for two minutes.
3. Add mushrooms, cauliflower, carrots and beans, then sauté for 3 minutes.
4. Add the rice and season with salt, pepper, chilli flakes and oregano.
5. Add the vegetable stock, bring it to a boil, and then lower the heat. Cover and cook for 10 minutes until the rice is tender.
6. Then stir in cheese and ginger and toss it lightly, trying not to break the rice.
7. Transfer the rice to a serving platter.
8. Garnish with corn and serve hot.
Note: You can gently heat puréed spinach with cheese and spread it over risotto to make a fabulous combo.
Enjoy!
