Ricette/ Salate/ Vegetariane

Carrot and ginger basmati risotto

Ok, ok, it’s a main (or first course, depending on how much you intend to eat – main for me, thanks 😉 ) but it turned out so yummy that for once I didn’t feel the need for dessert.

However, don’t expect your beloved creamy risotto but basmati is definitely a great contestant for amazingness. I admit, I didn’t put any cheese in and that might have something to do with it. But the truth needs to come out once and for all: I am actually not a big fan of cheese.

I love mozzarella and another couple of soft cheese sorts to eat plain but harder ones…..mmmmm…nah, only as an ingredient and preferably if I don’t have to touch them/I don’t know they are in the dish. My parents can probably crap on about this for hours. Funny thing is, my little people would sell their soul for cheese. I think they are the only two year old on the planet who can name at least 3 types of cheese and that are so advanced to even demand a particular type at the dinner table. Well, for this dish the problem was that my sous chef was being held away from the stove by the cheese lovers, probably slaved to draw helicopters or fire engines. And I wasn’t in any way going to touch cheese on that day.

One of my little people though can tell you how she wasn’t going to touch zucchini on that day instead – but cut that big they can be easily be removed, just like the pressure of being forced to eat veggies.

Last but not least, this dish tastes even better the next day (room temperature!) and it qualifies as Most Amazing Office Food 2015.

Ingredients

300 gr basmati rice

450 gr carrots, chopped

30 gr fresh ginger, grated

1 onion, chopped

1 clove of garlic, chopped

4 tbsp olive oil

2 bay leaves

1 liter vegetable stock made with scraps (carrot and ginger peel)

1 tbsp ground cumin

salt to taste

50 ml cream

a knob of butter

1 zucchini, chopped in the shape you like best

Put the carrot and ginger scraps in a pot with 1 liter of water, bring to the boil and cook for about 20 minutes with a lid on. Homemade not generic vegetable stock: check!

Sweat the onion and garlic in a pot with the olive oil, add the grated ginger and cook for another 5 minutes over medium heat. Remove everything from the pot, pour some more olive oil in, crank the heat and cook the carrots until well caramelised. Add the onion, garlic and ginger back in and reduce the heat to medium/high.

Add the basmati and toast for a few minutes. Add the bay leaves and enough vegetable stock to cover the rice and keep adding it from time to time until the rice is cooked. Add salt to taste and the cumin when it’s still a bit al dente  add the cream and butter and stir well. Add more stock if necessary. Turn off the heat.

Quickly pan fry the zucchini in a separate pan and add them to the basmati risotto.

 

I’m salivating (quote George Colombaris)!

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