An alternative to the "usual" rice risotto - quick, easy and even healthier than the original!
The base is the usual - olive oil, minced carrot, onion, garlic and celery (if you like the taste), the original recipe called for chopped radicchio but I could not find it, therefore, I reverted to a kind of chicory that is still growing in my mother-in-law's garden ... it could actually work with any bitter veg, I guess ... then I just added 200 g of spelt (in corns), which was more than enough for two servings each for me and Ernst, and for Ernst's lunch the day after :) ... and let it simmer in some vegetable broth for about 25 minutes - the result is below (thank you, Ernst, for the pretty presentation) ...
it went very well with the tangy salad (dressing: olive oil, balsamic vinegar, some lemon zest, salt and pepper) but a carrot salad (maybe with some sesame seeds on the top) would have been equally good ...
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