Courgette and pistachios risotto

Green green green. Happy St. Patrick’s day!

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I don’t know much about Irish meals, so all I can think about St. Patrick’s day is green and Guinness, of course. So today I have decided to post a green (or yellowish?) recipe.

As Italian, I am a risotto lover, and it is one of the first recipes my mum taught me how to cook. However, I have always loved to eat risotto with Parmigiano and now that I cannot eat it, I have to think of some alternative ideas to give my meal an extra flavour.

I thought I could replace Parmigiano with Pistachios. The result is great! Try to believe it!

Ingredients for two people:  

  • 2 tbsp of olive oil (or 1 tbsp of vegetable butter)
  • 1 onion
  • 2 courgettes
  • salt
  • black pepper
  • 200 g of arborio rice (or more, depending on how much you eat!)
  • pistachios (the quantity is up to you, depending on your taste!)
  • 1 vegetable broth cube
  • white wine
  • sunflower butter

How to prepare it:

Chop the onion and the courgettes.

Boil some water.

Put some pistachios into a food processor and grind them

Heat the olive oil in a pot and add the onion. When the onion gets golden, add the courgette, some whole pistachios, black pepper and 1 vegetable broth cube. Stir all the ingredients, add a bit of white wine and simmer for few minutes, until the courgettes soften. Add the rice and stir well. Cover the rice with the boiled water. The rice needs to be just slightly covered as it needs to absorb water slowly. Stir it often and slow cook it until the water is absorbed. Add other hot water, and stir it again. You need to pour water into the rice until it is ready to be eaten. Don’t overcook the rice! You need to feel the rice’s grains in your mouth (in Italian we say that the rice needs to be “al dente”). Taste it and add salt, if it is not salty enough.  When the rice is cooked add one tablespoon of sunflower butter and stir it. It will give a creamy consistency to the rice.

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Add the ground pistachios and enjoy!

 

 

 

 

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