Risotto isn't really as time consuming as most people assume that it is. There's no need to stand in front of the stove watching the rice cook - in between adding broth you can be making a salad, setting the table, cleaning the kitchen ... Before you know it you're risotto is done and dinner is on. Note: This dish is incredibly sweet and a perfect balance to an autumn fish dinner.
- 1 large peeled and trimmed carrot
- 1 large chopped onion
- 1 thinly sliced clove garlic
- 1 tablespoon extra-virgin olive oil or a nut oil such as walnut or peanut
- 2 cups instant (parboiled) brown rice
- 3 cups carrot-based vegetable broth
Finely shred carrot. It should look like mush. Let it sit while you prepare the rest of the risotto so that it comes to room temperature. By not cooking it you're adding to your live food intake.
Saute onion over medium heat in small amount of extra-virgin olive oil. Season with sea salt and black pepper while sauteeing. When onion becomes translucent (about 5 minutes) add garlic. Stir occasionally to keep onion from browning. It may get light brown, but shouldn't get crispy.
Set onion aside and add oil to pan along with rice. Stir until rice starts to brown then add 1/2 cup broth and 1/4 teaspoon sea salt.
Let simmer without covering pan. When rice is almost dry add another 1/2 cup broth. Continue doing this until you've used 2 cups of broth.
Taste the rice. It should be chewy but not crunchy. You can stop adding liquid at this point or add up to another cup of broth.
When liquid is absorbed remove from heat and stir in carrot puree and cooked onion. Taste and add more sea salt if needed.
