Peas and Carrot Risotto / Rižoto od graška i mrkve

I have a really simple and tasty risotto for you guys. This dish reheats great, so you can cook up more to have weekday lunch situations sorted out. Also, you can easily go vegan here by replacing butter with coconut or olive oil. I had some white wine sitting around the fridge, so I added it in and it worked out great for that extra flavor.

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INGREDIENTS:

(Yields 4 servings / 0.65 EUR per serving / 2.58 EUR for all)

3 tbsp butter (0.40 EUR)

1 large onion (0.10 EUR)

3 garlic cloves (0.10 EUR)

1 cup frozen peas (0.40 EUR)

3 large carrots (0.30 EUR)

1 cup rice (0.33 EUR)

½ cup white wine (0.80 EUR)

½ tsp salt (0.01 EUR)

½ tsp freshly ground black pepper (0.01 EUR)

1 ½ – 2 cups water (–)

Bunch of fresh parsley (0.13 EUR)

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METHOD:

Wash and peel all the vegetables, dice onion, mince garlic, grate the carrots on a box grater and chop up fresh parsley. Add butter to a pan on high heat and swirl it until the butter melts. Dump diced onion over melted butter and saute briefly, until translucent. Add in minced garlic, frozen peas and grated carrot, then stir well and cook for a few minutes.

Add uncooked rice to the vegetables, stir and cook for just a minute or two. This step ensures that the rice won’t stick while it’s cooking and helps it to better absorb the liquid and flavors. Pour white wine over everything, stir and allow the alcohol to evaporate, for a minute or two. Season with salt and pepper, reduce heat to medium and gradually add in water bit by bit, while stirring frequently. Wait until most of the liquid is absorbed before adding more.

Once the rice is thoroughly cooked, turn off the heat, taste and adjust seasoning. Stir in fresh parsley, cover the pot with a lid and allow it to sit covered for about 10 minutes. Serve warm. To bulk it up, add a fried egg on top or another source or protein of your choice.

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Imam za vas jedan jednostavan i fini recept za rižoto. Ovo se jelo super podgrijava, pa možete slobodno pripremiti više i imati riješen ručak za preko tjedna. Također, lako se može prilagoditi u vegansko, tako da maslac zamijenite sa kokosovim ili maslinovim ulje. U frižideru smo imali bijelog vina koje nam se povlačilo već neko vrijeme, pa sam i njega ubacila u rižoto, a što je super podignulo okus.

SASTOJCI:

(Za 4 porcije / 4,83 kn po porciji / 19,31 kn za sve)

3 žlice maslaca (3,00 kn)

1 veliki luk (0,75 kn)

3 češnja ćešnjaka (0,75 kn)

1 šalica smrznutog graška (3,00 kn)

3 velike mrkve (2,25 kn)

1 šalica riže (2,50 kn)

½ šalice bijelog vina (6,00 kn)

½ žličice soli (0,01 kn)

½ žličice svježe mljevenog crnog papra (0,05 kn)

1 ½ – 2 šalice vode (–)

Pregršt svježeg peršina (1,00 kn)

PRIPREMA:

Operite i ogulite svo povrće. Nasjeckajte luk, češnjak i peršin, a mrkvu naribajte. Stavite maslac u lonac na jakoj vatri pa malo prodrmajte da se maslac otopi. Ubacite nasjeckani luk na rastopljeni maslac i kratko dinstajte dok ne postane staklast. Dodajte nasjeckani češnjak, smrznuti grašak i ribanu mrkvu, dobro promiješajte i kuhajte par minuta.

Ubacite u povrće sirovu rižu, promiješajte i kuhajte samo minutu-dvije. Ovaj korak pomaže da se riža kasnije ne lijepi i da bolje upije tekućinu i okuse. Zalijte sa bijelim vinom, promiješajte i kratko prokuhajte koju minutu da alkohol ispari. Začinite sa solju i paprom, smanjite vatru na srednje jaku i postepeno dodajte malo po malo vode, uz učestalo miješanje. Čekajte dok se većina tekućine ne iskuha prije nego dodajete još vode.

Kada je riža skroz kuhana, ugasite vatru, pa kušajte i prilagodite začine. Umiješajte sjeckani peršin, poklopite lonac i pustite da odstoji poklopljeno desetak minuta. Poslužite toplo. Za još zasitniji obrok, poslužite sa prženim jajetom ili nekim drugim proteinom po izboru.

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Peas and Carrot Risotto / Rižoto od graška i mrkve

4 thoughts on “Peas and Carrot Risotto / Rižoto od graška i mrkve

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