Spring Green Risotto With Black Garlic

Black sliced ​​garlic, risotto and chopped into decorations to add flavor to this spring style risotto. Pea and skewers give it a light and elastic feel

Rinse spinach. Cover spinach in a large pot and cook quickly until it dies. Mix drainage spinach and basil with a food processor to make it smooth

Put 1 tbsp butter in a large pan. Add 1 tablespoon ground Parmesan cheese. Stir the pinch of spinach and basil mixture, nutmeg and salt. Stir for 1 minute, remove heat, set aside

In a second pot, heat 1 tbsp butter. Add onion and fry for about 5 to 7 minutes until it becomes soft. Pour the rice and stir it for 5 minutes. Add black garlic. Then start adding raw materials one pot at a time, stirring until the rice absorbs the liquid, and then add further ingredients. Continue stirring until rice is cooked for about 15 minutes and add soup. Stir the preserved spinach vegetable mixture and cook for a few more minutes until the rice cakes. Stir the peas and the broad beans. Stir the remaining butter and Parmesan cheese. I pulled it from the fire. Black slice of garlic

This spring brown rice risotto is rich in whole grains including asparagus, spring vegetables, vegetables and unpolished rice. Hedgehog, leeks, onion, wild garlic, asparagus, thyme, purple radish ... When you put seasonal vegetables and risotto, soft rice and creamy cheese, it has only one thing that makes it more delicious. Mature eggs are the best. Risotto is one of my dinners, I can not tell how vivid and simple it is. It is very easy to adjust according to the season and eating habits. To make it healthy, use brown rice instead of Alborio rice, add broccoli rice to contain no cereal, add a beetroot to make it colorful. It is not rice. You can cook dinner for dinner every day, do not repeat, this is my favorite thing.

This healthy spring brown rice risotto is no exception. I used the same technique as arborio risotto. Saute Garlic is a piece of olive oil. Add rice and mix until it is translucent. Every time you add a warm soup, pour the package once and stir the rice often. When making risotto, add it gradually until the rice is cooked, so it is convenient to place it on the stove. You can choose any stock you like / possess. It sets the flavor of the overall background. I usually use homemade vegetable ingredients, and when I need risotto, soup, sauce etc. I use it freezing at any time. When the rice is completed, add Parmesan cheese (or its equivalent) and vegetables, then add semi-matured eggs.