This risotto, mixed with konjac rice, offers a creamy satisfaction that blends Italian tradition with modern health-consciousness.
435
Cal
30gr
Fat
9gr
Prot
43gr
Carbs
6gr
Fibre
‘The dish shown here is one option, and yours may vary based on Ingredients and Preferences’
- Prep Time: 45 mins
- Cook Time: 20 mins
- Serves 4
Ingredients
- 1 1/2 cups arborio rice
- 4 packs konjac rice
- 6 cups vegetable broth (heated)
- 3/4 cup white wine
Seasonings
- 3 shallots (finely chopped)
- 3 cloves garlic (minced)
- 3 tablespoons olive oil
- Salt and pepper
Garnish
- 3/4 cup parmesan cheese (grated)
- 3 tablespoons butter
- 1 1/2 tablespoons fresh thyme leaves
How to Cook
- Heat olive oil in a large skillet over medium heat. Sauté shallots and garlic for about 2-3 minutes.
- Add arborio and konjac rice to the skillet, make sure the grains are well-coated with oil.
- Pour in white wine, and stir until absorbed by the rice.
- Gradually add heated vegetable broth, one cup at a time. Allow each addition to absorb before adding more.
- Stir constantly for 18-20 minutes, or until Arborio rice is creamy and mixed well with konjac rice.
- Remove from heat. Stir in grated Parmesan cheese, butter, and fresh thyme leaves.
- Season with salt and pepper to taste.
Tips on How to Serve
Serve this decadent Italian risotto in elegant bowls, garnished with additional thyme leaves and a generous sprinkle of parmesan cheese. A glass of crisp white wine perfectly complements the dish, rounding out the dining experience.
