If you’ve never eaten risotto (translation “rice dish”), think rich, creamy and savory. Traditionally, risotto is prepared s l o w l y, lovingly, laboriously, with Arborio rice.
But I wouldn’t be Chef Nancy if I didn’t put a twist on it. In this case, a healthy and hurry up twist! Traditional risotto is made with Arborio rice and almost constant attention for 30 minutes, minimum, while the liquid is added a bit at a time to coax the starch out, creating a creamy sauce. I wanted to create the same creamy and savory result with a high fiber, quick cooking, whole grain and add other goodies to make this an ultra healthy dish.
The fun thing about risotto is that you can switch up the additions to your hearts content. Try some sweet red pepper to add color and flavor. Use mushroom broth instead of vegetable; Miso instead of Parmesan cheese for safe vegan protein and a similar flavor. Variations are limited only by your imagination!!
First I tried using brown rice instead of Arborio, to increase the fiber. It took even longer to cook! Then I tried buckwheat – not even rice at all – but cooked it using the risotto method, in nearly half the time. Ta da!!
And I made a video for you, so you could see it done first hand. I call it Risotto in 11 Minutes and you can view it below. Find the recipe on page 50 of Chef Nancy’s Recipe for Health !