Saving at home – Turmeric risotto

EVERY DAY: AN EASY – FAST – AND CHEAP – RECIPE THAT SUITS EVERYONE

VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN

Hi everyone!

The turmeric risotto, which looks like saffron risotto, has a very special flavor. In the original recipe you should use the root, but I use turmeric powder, which is more practical, and is delicious the same.

We are always in the area of recipes that are good for our health, since this spice has several beneficial qualities.

Let’s start:

TURMERIC RISOTTO

Ingredients for 4 people: 300 g rice for risotto (carnaroli is the best kind) – 120 g fresh turmeric root (or 3 tablespoons if you use the powder) – 1/2 golden onion – 1 litre vegetable broth – 1/2 glass of white wine – Extra virgin olive oil q.b. – 3 tablespoons Parmesan – 1 knob of butter to stir – Fresh chives q.b. – Pepe q.b.

Preparation:

If you use the fresh root it is very important to follow the directions carefully

Put a saucepan on the stove with the vegetable broth: 1 liter of water for a classic kitchen nut, or if you prefer and have some leftover vegetables you can prepare the broth at home. In both cases, put it to heat in a small pot until it reaches boiling, then lower the flame and leave it on the fire so that it remains nice and warm.

At this point, peel the onion and chop it finely, then clean well the turmeric root and peel it with a knife.  Before doing so, wear disposable gloves: turmeric in fact tends to stain your hands a lot.

Cut the turmeric root into small pieces, then put it aside for a moment.

At this point, fry the onion in the saucepan together with a drizzle of extra virgin olive oil, then add the turmeric cubes and cook over low heat for about 10 minutes (same procedure if you use turmeric powder), adding if necessary some broth to prevent it from drying out too much.

Add the rice and toast for a few minutes: when it is almost transparent, blend with white wine (or apple vinegar) and wait for it to evaporate completely. At this point, add the vegetable broth little by little and cook your turmeric risotto for 20 minutes (or for the time indicated on the rice packaging). As the broth evaporates, add more so as to keep the rice always wet.

When your risotto is ready, turn off the heat and add a knob of butter and Parmesan cheese, in order to keep it before serving.

Enjoy your meal!

original recipe:

4 pensieri riguardo “Saving at home – Turmeric risotto

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