ROMESCO RISOTTO

Name: ROMESCO RISOTTO
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: Mediterranean
Ingredients: 1 tbsp olive oil; 1 red onion, diced; 1 tsp salt; 2 tbsp balsamic; 1 1/2 cup sprouted brown rice; 7 cups veggie broth; 2 roasted red bell peppers, sliced, cored & seeds removed, or 1 jar roasted peppers; 1/4 cup parsley; 1/2 cup almonds; 2 tomatoes, quartered; 3 cloves garlic; 2 tbsp olive oil; 1 tsp chili flakes (optional); 1/4 tsp black pepper; Salt to taste; sliced cherry tomatoes; lemon zest; dill sprigs

10 steps

Prep:10minCook:50min

It is packed with farm fresh ingredients, and unlike most risotto recipes on the internet, it does not make you feel heavy afterwards. I use a sprouted brown rice instead of Arborio for more protein, long lasting energy and to avoid the food coma you often get after a big hearty bowl of risotto. This is the perfect dish to pair with an arugula salad, a Campari spritz and good company.

Updated at: Wed, 16 Aug 2023 18:52:17 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories537.6 kcal (27%)

Total Fat23.9 g (34%)

Carbs70.6 g (27%)

Sugars9 g (10%)

Protein12 g (24%)

Sodium2107 mg (105%)

Fiber6.7 g (24%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 Tbspolive oil

1red onion

diced

1 tspsalt

2 Tbspbalsamic

1 ½ cupbrown rice

sprouted

7 cupsveggie broth

2roasted red bell peppers

sliced, cored & seeds removed

¼ cupparsley

½ cupalmonds

2tomatoes

quartered

3cloves garlic

2 Tbspolive oil

1 tspchili flakes

optional

¼ tspblack pepper

Instructions

Step 1

Preheat oven to 400 Add your sliced red pepper onto a baking sheet with a dash of olive oil, toss, and bake at 400 for 25-30 minutes or until soft and lightly charred.

OvenPreheat

Step 2

As the bell pepper roasts, it’s time to start the risotto. Heat a large heavy bottomed sauté pan on medium high and add your olive oil. Once the oil is hot, add your red onion and pinch of salt. Sauté on medium high heat for 3-5 minutes to soften the onions.

Step 3

After about 3-5 minutes, add your balsamic vinegar to help deglaze the pan. Cook for 60 seconds then add your sprouted brown rice. Saute and toast the rice for about 1-2 minutes then add 3 cups broth. Mix it thoroughly, lower the heat to a simmer, cover with a lid, and let it cook for about 10 minutes, while checking on it half way through.

Step 4

Remove the lid after 10 minutes of cooking and stir everything around, while paying extra attention to the sides of the pan. If it’s slightly charred on the bottom, that’s normal, just gently with a wooden spatula scrap the bottom layer off and mix back into the risotto.

Step 5

Add 1 cup broth and cover for 5-7 minutes while still cooking on a simmer. Check on it every few minutes to stir if needed to prevent burning. (Tip: Charring is okay, burning is not.)

Step 6

By now the bell peppers should be about done in the oven. After they are fulled cooked, add them into a blender with the rest of the romesco ingredients. Blend on high for 30 second or until you have a smooth consistency. Set the sauce aside.

Step 7

Again, add 1 cup broth to the rice, and cover for 5-7 minutes while still cooking on a simmer. Check on it every few minutes. Repeat this process over and over until you have used all the veggie broth. This could take 45 minutes to an hour sometimes, especially with brown rice. Low and slow is best here.

Step 8

When you are cooking down the last cup of broth and the rice is just about perfect, this is the time to pour in all your romesco sauce and mix it thoroughly into the risotto.

Step 9

Cook for another minute and then cover and remove from heat.

Step 10

Grab your serving plates and add a few generous hefty scoops to each. Garnish with fresh sliced cherry tomatoes, lemon zest, and few dill sprigs. Enjoy immediately while still warm. (Tip: Pairs great with a light citrusy salad.)

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