Sunday, June 22, 2014

Litha: Peach & Basil Risotto

Yesterday it was Litha, the longest day of the year. And as usual we cooked something special on that day. Actually we are spreading it out over the weekend. Today we will bake sun cookies, that recipe will follow later. I discovered I have a love for risotto with a sweet touch when I made strawberry risotto for the first time. That is why I really wanted to try this risotto as well. It is a really nice dish, not too sweet, but the peaches create little bites of sweetness. It is a great combination with the basil. The original recipe comes from Tasty Kitchen.

Peach and Basil Risotto: (serves 3)
- 3 cups vegetable broth
- 2 tbsp butter
- 1 cup risotto rice
- 0.5 cups grated parmesan cheese
- 0.5 cups peaches, chopped (about 3)
- 1 tbsp fresh basil, chopped
- pinch of salt
- pinch of nutmeg

Boil some vegetable broth. Make sure it stays warm, or else the rice will cool down too quickly. In a large pan melt the butter. Add rice and coat with butter. Fry for about 1 minute. Pour in about 1 cup of broth and let it simmer until the rice has absorbed the broth. Stirring regularly. You do not have to stir all the time, but never leave your risotto alone. Add more broth when the first batch is absorbed, about 1 cup at a time and let the rice absorb the broth before you add more. Do this until your rice is done, for about 15-20 minutes.
Remove from heat and stir in cheese, basil, peaches, salt and nutmeg.

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