Risotto to Die For
1 tablespoon of olive oil
1/2 teaspoon of yellow asafoetida powder
1 cup of rice: jasmine or basmati are the best
big handful of fresh basil, or 1 pinch of dried
big spoonful of tomato paste
1 teaspoon of parprika, pepper
2 cups boiling water
mixed vegetables: best are brocolli, cauliflower, zucchini, squash or any other
vegetables that will cook quickly
fresh parsley, tin of tomatoes drained
Medium sized saucepan required. Add oil to a saucepan on high heat. When hot add asafoetida powder. It will sizzle. Let it sizzle for a few seconds. Add rice. Add basil, parprika, and pepper. Stir until rice grains turn white. Add tomato paste. Combine. Add boiling water and vegetables. Cover and turn to low for about 15mins. Rice should be cooked through. Stir again, add fresh parsley and drained tomatoes. Stir until all combined.
Serve it up and eat it as fast as you can!!!!
SO HOW'D IT GO?
Thank you soooooooooooo much !! :) I will have to try this soon it sounds great !! :)
I know it might sound kind of stupid but do you cook the rice before you add to the oil or not ??? :-\
its not a stupid question...how else you gonna learn... adding UNCOOkED rice to heated oil toasts the rice and adds nice toasty flavor to the final product.when you add the liquid and simmer for 15 or so minutes that is what will cook the rice . just make sure you use the type of rice called for in the recipe.. brown rice takes considerably longer.
hope i help :)
I know it might sound kind of stupid but do you cook the rice before you add to the oil or not ??? :-\
this was great. i didn't have everything called for so i improvised:
fennel
green, red and yellow diced peppers
risotto rice
and i didn't add the tin tomatoes - was worried because i didn't have any, but it turned out great - very tasty. also, i didn't have any parsley.
really really yummy, thanks for the inspiration!