Italian Risotto

Jul 31,2024

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.

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