Wednesday, April 9, 2008
juiced veggie risotto.
Every once in awhile, my husband will mention, that maybe, perhaps, it might be good to make some risotto - doesn't that sound good? And of course it does sound good. I don't often make it - with 2 small children standing at the stove stirring constantly for 20 minutes can be a challenge - but it is always so creamy and delicious. I like to make it with a few variations to give it some extra nutrition AND flavor.
juiced veggie risotto::
1 c arborio rice
1 c white wine
1 onion, diced
2 cloves of garlic, finely chopped
2 Tbsp coconut oil
1 c of juiced veggies: I juiced 2 carrots, 1 stalk of celery, and 1/2 of an orange pepper
3 c stock or broth (I used chicken stock)
sea salt & fresh ground pepper to taste
1/3 c grated good quality hard cheese (asiago, romano, parmesan)
1 Tbsp fresh butter
In a large pot, add the onion, garlic and coconut oil and let cook on high for a few minutes until onions are becoming translucent. Add in the arborio rice, turn down to medium heat, and stir for a minute to coat with oil. Add the white wine, and stir often until absorbed. Begin adding the stock and veggie juice, 1 cup at a time. Stir often, add more liquid only as the risotto needs it (don't dump it all in at once). After about 20 minutes all of the liquid should have been added - pull off the heat, and add the grated cheese and salt & pepper to taste. Right before serving, add in a little knob of fresh butter and stir - it will keep the sauce creamy and glistening.
Instead of using regular celtic sea salt, try using GoMasio. I like the Eden Foods brand with seaweed which contains whole sesame seeds, sea salt, and sea vegetables dulse, nori and kombu. You not only get the minerals from the sea salt, but also the benefits of the sea vegetables and sesame. It makes a good popcorn topping too. Yum.