Carrot-Ginger Risotto
I love to serve this Carrot-Ginger Risotto with Asian style food, such as my Indonesian Style BBQ Pork Tenderloin or Chinese Style Chicken Thighs.
Ingredients
- For the Stock:
- 4 cups vegetable or low-sodium chicken broth if making in the pressure cooker, 2 cups
- 1 2-inch piece of fresh ginger, peeled and thinly sliced
- 2 scallions chopped, green and white parts kept separate
- ½ cup fresh-squeezed orange juice
- For the Risotto:
- 1 tablespoon extra virgin olive oil or grapeseed oil
- 1 medium carrot peeled and finely diced
- 1 teaspoon finely grated fresh ginger
- 1 tablespoon finely grated orange zest get your zest before you squeeze the fresh orange juice
- 1 cup arborio rice
- ¼ cup sake mirin (a sweet rice wine) or white wine
- 1 tablespoon yogurt cheese to make yogurt cheese, take non-fat or low-fat plain yogurt, and put it into a fine colander with either paper towels or a coffee filter. Set it over a container to collect the moisture and allow it to drain for 6 hours or overnight, but I have done this in as short as an hour, while not “cheese” it’s still lost a lot of liquid. Scoop the “cheese” out of the filter or use Greek-style yogurt or heavy cream
- Salt and freshly ground pepper to taste
Instructions
- 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 ½ 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.
Notes
*If making the risotto using a pressure cooker or Instant Pot your cooking time will be about 10 minutes.
Nutrition
Serving: 1gSodium: 180mgFiber: 5gCholesterol: 11mgCalories: 302kcalPolyunsaturated Fat: 7gSaturated Fat: 3gFat: 11gProtein: 8gCarbohydrates: 34g
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