Venere Rice with Pumpkins

Hi everyone … it has been a while, I know …

But I’ve been 4 months working in Sardinia, and no way to cook there, I had no kitchen.

Anyway, no more excuses now.

I will start back with this post, a simple and healthy dish: Venere black risotto with pumpkin.

I have to tell you that the black Venere rice I’ve used, I bought it in Sardinia. Amazing taste, even by itself.

Here’s the picture.

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So let’s start boiling the rice on one side, on the other hand, in a saucepan, stirr some garlic and one onion (or shallot if you wish to have even a milder taste).

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Once they have started to cook, add the pumpkin previously cut in pieces.

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The smaller you cut the pumpkin, also the quicker and more easily it will cook, but even bigger pieces will melt and be cut with a wooden spoon while stirring later, so do not worry too much, and like carrots, pumpkin doesn’t have to be cooked too much, not to lose too much the vitamins (vitamin A in particular).

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Once the pumpkin is cooked (and you will see it because you will be able to cut it with a wooden spoon (it shouldn’t taste anymore crounchy, but softer, though not too soft anyway), add the Venere rice.

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If you don’t exaggerate with the water you will see that after 40 min all the rice water will be almost evaporated, that means even more concentration of nutrients. No particular need to add water to the pumpkin, but use the rice water, if there’s any left, and if needed. Pumpkin is usually quite rich in water, and it is important not to have too much of it in the sauce pan, because we do not want the pumkin to be boiled but stirred in the garlic and onion.

So add the rice and stirr for a few minutes to let both rice and pumkin mix and become tasty. Attention not to burn it, but the mixture has to become a bit drier.

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And that’s it. Job done!

You could decorate with some chili, and of course extra virgin olive oil.

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Enjoy!

And you could have it also as a cold main course the day after (keep it in the fridge, but put it in the fridge once is not too hot anymore).

Delicious!

Thank you very much for reading me again …

See you soon! Next post …

Take care

Barbara

 

 

 

 

 

 

 

 

 

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Asparagus brown rice risotto

Today another healthy and quick dish …

Asparagus brown rice rosotto.

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Cook on one side the rice, letting all the water evaporate.

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In a sauce pan cook the asparagus. Then aside, on a plate, cut them in small pieces.

Again in the sauce pan you could put a shallot and some garlic, let it cook in a little bit of extra virgin olive oil, then add back the asparagus, and the rice with its residual water.

It should be a very little water left.

Mix it all well, and cook a few more minute.

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Add some ginger powder.

And that’s it!

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If you wish also some white pepper.

Add some extra virgin olive oil in the plate.

And enjoy!!!

Thanks for reading  me …

and see you next!

 

Risotto with carrots in a spicy tomato sauce

Dear readers …

here another easy dish to make for instance once, like in my case this evening, you find yourself with an almost empty fridge!

I already posted a risotto with carrots https://food4wine.wordpress.com/2015/05/25/carrots-and-to…-sauce-risotto, but here I’ve made it in a very different, and if you want quicker way!

I’ve started from the basis: one onion to be cut in small pieces and a few carrots. You will need also one can of tomato sauce, some cherry tomatoes, chili in powder and some rice.

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In a  sauce pan stirr the onion with some garlic and extra virgin olive oil.

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In another sauce pan just boil some rice (any kind, the one you prefer: I have chosen the Jasmine variety).

Add the carrots cut in small pieces to the onions.

Stirr.

Add the tomato sauce and some water not to burn everything.

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Cook for a little while going on stirring not to stick it.

Add also some fresh cherry tomatoes cut in halves.

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Go on stirring. The tomato sauce has to evaporate a bit.

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At this point add the rice with its residual water if it is not too much. If you like it you could even put on the side some rice water to drink. It is depurative and also calming for stomach disorders and acidity!

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Go on stirring well. And let evaporate the excess of water.

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Add some chili in powder and go on stirring.

And that’s it …

Garnish with extra virgin olive oil and some black pepper.

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And enjoy !!!!

It is simple but it is really tasty!

And if you manage to keep the carrots a bit crunchy it is even better!

Thanks again and see you next post …

 

Brown rice risotto with courgette and eggs

Dear readers,

back here again … in a grey day here in Florence …

Today another simple recipe. Quite quick to make: brown rice risotto with courgette and eggs.

Let’s start with boiling the brown rice, not too much water because we ideally would like it all to evaporate in the end, or almost all of it.

While the rice is cooking, in a sauce pan just stirr in some extra virgin olive oil one red onion cut in small pieces (if you wish also with some pieces of garlic).

Once the onion starts to cook add some courgettes cut in small pieces (or cubes if you prefer).

Once the courgettes start to become soft enough (just no more crunchy), add the rice previously cooked, with its residual water (if there is any). And stirr. Lower the flame if necessary.

Let all the ingredients melt well together and get drier.

At this point pour one egg first stirred.

Stirr well to let the egg cook and become a liaison for the whole dish.

And that’s it!

If you wish to add spices like ginger in powder or pepper … but even just some extra virgin olive oil could be enough.

Enjoy!

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And thanks again for reading me …

See you next …

Broccoli and vodka risotto

Something original …

but simple.

Broccoli risotto with a vodka touch …

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First boil the broccoli: a few minutes in boiling water.

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Cook the rice too.

In a sauce pan stirr a shallot and some garlic, cut in tiny pieces with some extra virgin olive oil.

Add the broccoli cut in smaller pieces.

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Stirr. Add the rice. Stirr and add some vodka. Let it evaporate.

And that’s it …

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Enjoy!

And the day after … still perfect! and tasty even cold!!

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Thanks

See you soon

Carrots and tomato sauce risotto

Something summery in the colour, but that could be enjoyed either hot or cold …

A very easy risotto.

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You just need 4 carrots, one can of tomato sauce, rice.

So let’s start cooking on one side the rice, boiling it.

On the other hand, in a sauce pan, still some garlic and one onion cut in some tiny pieces in some extra virgin olive oil.

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After a few minutes add the carrots minced in tiny little pieces.

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Stirr a little while. Add the tomato sauce.

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Cook for a few more minutes. Then add little by little, stirring, the white rice.

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Stirr and cook it a little bit more to melt all the ingredients well together.

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Add some oreganon and spices if you wish (I put cinnamon and ginger too!).

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Enjoy!

And the day after, if you take it out from the fridge, it’s a perfect cold main course.

Delicious! (I’ve garnished it with some Carasau Sardinian bread).

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Thanks and see you next …

Brown rice with salmon and pumpkin …

Today something new …

Brown rice, with salmon and pumpkin!!!

Healthy pumkin (vitamin A) and salmon (rich in omega-3) …

Let’s start with cutting one onion (blond as well is fine), and some garlic.

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Stirr them in a sauce pan with some extra virgin olive oil (not too much).

Then cut the pumpking in small cubes (pieces).

Add it in the sauce pan when the onions are a bit shrunk. Stirr and let the pumpkin cook and become softer.

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Next to the sauce pan with the pumpkin, cook some brown rice.

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Then add the smoked salmon cut in small pieces.

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Stirr. Then add the persil cut in small pieces too.

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Add the rice, and go on stirring for a very few minutes.

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And that’s it!

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Enjoy! and garnish with extra virgin olive oil and some ginger powder!

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Fantastic … and a bit Oriental too … and it takes 20 minutes, no more.

Thanks and see you next …

Artichokes risotto

I’ve already told you I do love artichokes …

So today I’ve decided to make artichokes risotto.

First clean and cook the artichokes in a sauce pan (see here in my blog for instructions).

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Then aside boil the rice.

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When the artichokes are cooked just mince them in tiny pieces.

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Add them to the rice and job done!

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You could dress with extra vergin olive oil and some herbs or spices. Persil i.e.

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I’ve tried with some white pepper.

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Enjoy!

Thanks for reading …

See you soon!