Pasta (Risoni) Risotto
It’s time for a while to try a different dish, what about a pasta recipe that is so familiar from what I used to eat? Yes, the good old “rice”. I need a healthy food this time and my right foot is telling me why, I can barely walk because of high uric acid. I’m staying away from red meat and seafood for a while. I remember cooking paella months ago using Risoni (rice-shaped pasta) and I still have some of it in the cupboard and decided to make a Risotto out of it instead of Arborio rice which I don’t have. Usually what’s inside the cupboard and fridge will do and walla!!
Ingredients:
half cup Risoni
1 clove garlic finely chopped
1 small onion chopped
1 tbsp. frozen peas
1 small tomato chopped, peeled & deseeded
1 small potato
1 cheesedog/or chorizo
1 tbsp. grated coriander leaves
1 tbsp. grated cheddar or parmesan cheese
2 tbsp. butter
2 glasses water or vegetable stock
a pinch of chili flakes
salt
pepper
-In a pan, heat butter and sauté the garlic, onion, potato, peas and tomato. Add the Risoni, let it absorb some flavor for a while then slowly add the stock. Do not add the stock all at once, add only a ladle of stock one at a time, until the Risoni is cooked add some salt and pepper to taste.
-Remove it from the heat and mix-in the chili flakes, cheese and coriander.
-Meanwhile cook the cheesedog in a non-stick pan with a tsp. of oil until it is golden brown. Slice it diagonally and put in top of the Risotto.
how to cook this menu?
Comment by ica — April 3, 2007 @ 8:43 am