[Recipe] Rosemary and ginger risotto
This is a really simple dish that reminds me of being at the seaside. To be fair, anything with rosemary will 🙂 The ginger adds a kick to it and you can adjust how strong the spicieness is by adding more or less of the fresh ginger. Beside being delicious and comforting to eat, it’s also a delight to cook with the aroma of frying rosemary and ginger filling your kitchen!
(My recipes are intended as seeds for ideas that you can develop, so feel free to add more or less of various ingredients and even add some of your own. I use a normal sized tea mug as a cup measure. Preparation time is approximate.)
- Preparation Time: 00:45
- Cuisine: Vegetarian
- Servings: 2
- 1 full cup rice
- 600 ml soup stock
- medium size onion - chopped
- 3 cloves garlic - crushed
- good bunch fresh rosemary
- 4-5 cm piece fresh ginger - grated
- 1 dcl white wine
- Additional: parmesan and olive oil
- 1Sauté the chopped onions, crushed garlic, grated ginger and rosemary (remove from stalks and tear up roughly) in olive oil until slightly browned (about 5 minutes).
- 2Stir in the rice and pour in the white wine. Stir again and allow the wine to absorb (only a minute or so).
- 3Gradually add the soup stock - add enough to cover the rice, stir to make sure it doesn't stick to the the pan, then repeat when the liquid has been absorbed by the rice. Continue until the rice is cooked (about 15-20 min, depending on the rice you're using).
- 4Finally add some grated parmesan (optional) to the cooked risotto and leave to stand for a minute or so. Taste and season with salt and pepper if needed.