Risotto with courgettes and carrots

Easter is over. I can imagine that almost all of you- including myself- will be on a diet. I was thinking of what kind of dish I would like to have after all this Easter madness and risotto would be one of my first choices. I remember that when I made my first risotto, it was a real disaster. It took ages to cook the rice and it was not good at all. I was wondering what went wrong and I think it’s the rice that is so important. From that time on I have always bought only good quality risotto rice- so -called arborio, and I would recommend you to do the same. Don’t try to save money on this ingredient. It’s worth to spend a little bite more, but you can be sure your risotto will be perfect. I make risotto very often, for us it’s almost like a sort of comfort food. The most complicated one I’ve ever made was risotto with frutti di mare, however I was thinking that for those of you who have never made it, it would be good to start from something much easier and see if you like it at all. So risotto frutti di mare is on the way, but in the meantime try this risotto with courgettes and carrots. This is one of our favorites and it’s probably one of the easiest risotto type ever. We usually have it with some fresh veggies and a glass of white wine.

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 Ingredients

Serving- 2 people, preparation time 10 minutes, cooking time- 30-35 min

In advance- heat some vegetable broth/stock to a simmer, about 1,5-2 liters, I usually add some spices or salt and black pepper too, keep the broth/stock boiling on a low fire

  1. 1 courgette
  2. 1 carrot
  3. 1-2 small onions
  4. 3/4 glass of risotto rice
  5. some olive oil
  6. salt, black pepper
  7. butter- one table spoon

Preparation

Dice the courgette and the onions and fry them together on some olive oil for about 10 minutes. In the meantime grate the carrot. When the courgette is soft, prepare the risotto pot- I use a ceramic one- pour some olive oil, and heat it up. Once done  start frying the rice. It’s important that you do it, as the rice will soak with olive oil and it will have a nice taste when the whole risotto is ready. After about 5 minutes you can add some stock- 1 ladle- and wait till it is absorbed almost completely- of course remember to stir it occasionally. See all these stages below.

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After 10-15 minutes of cooking rice- remember that you repeat the same process- add 1 ladle of stock, stir and wait till the rice absorbs the liquid- you can add carrot and courgette.

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Keep adding the stock and stirring the rice, until the grains are almost tender. If you run out of hot stock, use hot water. Remember not to overcook the rice. It is better to leave it a bit firm, if you are afraid that you might overdo it. I usually leave it for another 10-15 minutes on the side. The last thing I add is the butter- it gives the creamy consistency to your risotto. Serve hot, don’t wait. Enjoy!

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