Grisotto

Grisotto

My beautiful Nan, who adores all things Italiano, taught me to make risotto. A dish that has always been a family favourite, with or without the addition of cream and parmesan. It is such a versatile dish that can easily be ‘summerfied’ with salmon and salad, or ‘winterfied’ with roast chicken and winter greens.

I’m sorry about the cheesy name, especially following my last ‘gro-j’ post, but our garden is finally producing a beautiful array of fresh greens so anything and everything that can be touched with a little greenery, has been! Lonnie has been receiving snaps of gro-j, grisotto, gritters and grittata gregularly 😉

This feeds our very hungry family for dinner and lunch the following day. You could half easily halve or adjust the quantity for a smaller serving, but we find it keeps well and can even be frozen if need be so a larger quantity is very handy.

Gluten, dairy, refined sugar, egg, nut and soy free.

Ingredients:

2 medium red onions, diced finely

2 cloves garlic

1 tsp salt

Olive oil

500g Arborio rice (do not substitute for other rice)

6 cups chicken bone broth/home made stock

1 lemon (zest and juice)

1/2 cup white wine (optional)

2 – 3 cups baby spinach / other greens

1 cup frozen baby peas

fresh herbs such as basil, thyme or Italian parsley, finely chopped

Directions:

1. In a large frypan, gently cook onion, garlic and salt with a little olive oil and enough water to stop the onion from sticking to the pan until onion is soft and translucent; about 5 minutes (you may need to add a little more if the pan dries up before the onion is cooked).

2. Add rice and 3 – 4 Tbs olive oil and cook for 1 -2 minutes, stirring occasionally with a wooden spoon, until rice begins to look translucent.

3. Add 1 cup of broth and gently simmer while stirring occasionally (but regularly!)*. Once broth has reduced, add 4 additional cups one at a time while  stirring, simmering and reducing.

4. Once the rice is al dente (cooked but still a little firm to bite – this usually takes around 20 minutes), blend spinach with the final cup of broth, then add to the risotto along with frozen peas, lemon zest, lemon juice, white wine, and fresh herbs. Reduce and cook to your liking, adding additional broth if required.

*It is important to stir the risotto regularly as it gives it a nice creamy texture – you don’t have to stand over it stirring the whole time, but certainly don’t let it stick to the bottom of the pan. A wooden spoon is best.

Finn and Richard were especially impressed with this filling and hearty dish and it is an excellent way to include greens and bone broth into family dinners!

x Aunty Bee

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Verona, 2012 

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