Because I couldn’t live without risotto…
--- ingredients
1 tablespoon of olive oil
2 big green onion, sliced
2 big garlic cloves, minced
½ cup of uncooked Arborio rice
½ cup of white wine
1 tightly packed cup of coarsely chopped basil leaves
1 loosely packed cup of baby spinach (either whole or coarsely chopped)
1 cup of canned fire roasted tomatoes (with some juice)
¼ teaspoon of paprika
1½ cup of strong miso broth (you might not use the whole quantity)
2 tablespoons of grated Parmesan
Black Pepper to taste.
Extra, finely chopped basil as garnish
for the strong miso broth
1½ cup of hot water
3 teaspoon of miso paste (I used 1 year old, organic miso)
--- instructions
- Prepare your miso broth. Reserve.
- On the stove top, on high heat in a flat bottom stainless steel pan... heat the oil with the green onions and minced garlic. Grill for a minute or two.
- Stir in the uncooked Arborio rice, don't stop mixing to make sure each grain of rice is well coated with oil and doesn't burn. About 1 minute.
- Deglaze your pan with the wine and keep stirring while the rice absorb the liquid.
- Only when all the wine is absorbed, stir in the tomatoes and a little bit of the miso broth. Keep stirring till 90% of the liquid is absorbed.
- Add the chopped basil, baby spinach and paprika. Add a little bit of broth again and never stop stirring till the rice has absorbed the liquid again.
- Usually, by the end of the recipe I have about ⅓ to ¼ cup of miso broth left unused. Since you never know how much liquid your canned tomatoes will give you, it's always better to be prepare a little bit more broth.
- Once your rice is perfectly cooked and the liquid have been absorbed (it should have a gooey consistency although the rice shouldn't be too soft), remove from heat and stir in the grated Parmesan cheese. Serve and add a little bit of the finely chopped basil for the garnish.
Bon Appétit!