If like me, you’re just getting to kicking off your New Year’s resolution of eating healthier, then I’ve got the perfect thing for you. This week, our super talented girl Vidhi Doshi a.k.a. @ramenhairedgirl, tried out her healthy brown rice risotto recipe and shared it with us too. And it looks too good to eat! And if you want to try making this at home, we’ve got you covered. Scroll down to check out the entire recipe.
1 cup short-grain brown rice (don’t wash, we need it to be starchy)
6 tomatoes (halved) + 1 tomato finely chopped
1/2 red chilli
10 small or 5 big garlic cloves + 5 finely chopped garlic cloves
Salt and pepper to taste
Pinch of sugar
5 tbsp olive oil
2 medium onions, finely chopped
2 lemon peels
1 bay leaf
3 cups vegetable stock (keep another cup handy)
2 cups chopped spinach
1/4 cup chopped basil
1/4 cup feta cheese
Step 1: First, take the 6 halved tomatoes, red chilli and 5 garlic cloves and place them on a baking tray. Then sprinkle them with a little salt, pepper and a pinch of sugar. Also, drizzle 2 tbsp olive oil on it and coat.
Step 2: Next, place this in a preheated oven at 180C for 35-40 mins. The tomatoes should have started to brown slightly.
Step 3: Once heated, remove the tray from the oven and add the contents to a blender. To this, add about 2 cups of vegetable stock and blend well.
Step 4: After you finish blending, heat the remaining olive oil in a deep pan, add the onions and sauté them for about 2-3 minutes till they just start getting translucent and start sweating.
Step 5: Now, add the remaining finely chopped garlic, lemon peels, and bay leaf. Mix well and cook for a minute or two.
Step 6: Then, add the chopped tomatoes and cook for 2 more minutes.
Step 7: Now add the rice, salt, and pepper, mix well and cook for about 2 more minutes. This toasts the rice and gives it a better flavour.
Step 8: Slowly, add 1/2 cup of the tomato stock to the rice and mix well and let it cook for a bit. Then, repeat this till the tomato stock is over, and continue with a leftover cup of stock until the rice is almost cooked. This should take about 25-30 mins. The process is slow but it’s totally worth it!
Step 9: Then, 2 minutes before turning off the heat, add the spinach and basil and cook till they wilt.
Step 10: Lastly, turn off the heat and remove the lemon peels and bay leaf. Crumble the feta over the risotto, mix it well and serve hot!
Now, wasn’t this easy to make? If you tried making it at home, please share with us how it turned out to be!
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