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I didn’t invent this recipe for Carrot-Ginger Risotto, but I do make it often as I love love love the flavors (ok…for me often is at least once, and maybe twice a year.) The recipe comes from a book that was given to me by my mother, who has always encouraged healthy eating habits. The book, Almost Vegetarian, by Diana Shaw, has some wonderful recipes in it, this Carrot-Ginger Risotto as well as many others that are borderline vegetarian along with some interesting chicken and fish recipes. First published in 1994, some recipes are a little dated by today’s standards, but this one stands the test of time.
I love to serve this with Asian style food
I only made a few minor changes, and of course, used my favorite method of making risotto which is in the pressure cooker. I’ve written this down for you in the traditional method, with add, stir and add; if you do decide to use the pressure cooker, you will only need two cups of vegetable or chicken stock.
See, the pressure cooker not only saves you time, but it also saves you money!
I love to serve this with Asian style food, such as Indonesian Style BBQ Pork Tenderloin or Chinese Style Chicken Thighs. Both work deliciously well with the risotto and are quick and easy dinners to get on the table in short order.
Put the broth, sliced ginger, scallion greens and orange juice into a saucepan. Cover and bring to a boil over medium heat; turn the heat to medium low and simmer gently for 15 minutes then turn off the heat and allow to sit for 15 minutes. Strain through a fine sieve; discarding the solids. Return the broth to the pan and keep warm.
In a 3 – 4 quart wide sided pan or risotto pan, heat the oil over medium heat. Saute the whites of the scallion along with the carrot, grated ginger and orange zest, until the scallion is limp, about 5 minutes. Add the rice and stir until well coated; saute until it turns translucent around the edges, about 5 minutes.Add the sake (or mirin or white wine) and cook and stir until it evaporates.
Using a ladle, add 1 cup of broth (a standard ladle holds about 1/2 cup liquid); cook, stirring occasionally, until the liquid has been absorbed. Add another ladle of liquid and repeat, stirring in each addition of liquid before adding the next. Once the rice is creamy and tender, add the yogurt (or cream) stir well. Taste and adjust seasonings with salt and pepper, adding a little more liquid if you like your risotto looser.If making in the pressure cooker, or Instant Pot, follow the instructions up until the time you start ladling in the broth; once your wine has evaporated, add all the broth, cover and bring to pressure. Once at pressure, cook over low heat, just maintaining pressure, for 7 minutes. Release the steam using the quick release method, remove the lid and then add the yogurt cheese or cream. If using the Instant Pot, once you've added the broth, set the pot to the risotto setting and follow your manufacturer's directions.
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