Back with another original recipe from my own creativity, instinct and taste. Usually I get someone else to taste the dish before I publish the recipe this way I get a general food tasting approval and not just rely on my own taste perforation.
I started this recipe just following the basic risotto method with butter, added sliced shallots, rice, water with half a chicken stock cube and started adding the rest of the ingredients step by step while tasting and adding what would fix the taste until I got the final satisfying results. Find the recipe below:
Serves 4 persons
1 shallot onion
1 tablespoon soft butter
4 dl risotto rice
1 1/2 dl frozen peas
1 half avocado
1 handful of coriander
5 or 7 fresh basil leaves
1 - 2 dl grated västerbotten or parmesan cheese
2 teaspoon lemon
8 - 9 dl warm water with half ( chicken stock cube melted in it )
1 teaspoon ginger powder
Salt and black pepper to taste
1 dl = 100 ml
1 dl rice = 90 g
1 dl peas = 70 -80 g
1 dl = cheese 35 - 40 g
1 dl = 100 ml
Heat the stock. Peel and finely chop the onion, trim and finely chop the coriander and basil. Finely grate the Parmesan.
In a separate pan, heat the butter over a low heat, add the onions and fry gently for about 5 minutes, or until softened but not coloured. Add the rice and steamer for about 2 - 3 minutes. Add the water / chicken stock and cook on medium heat.
Mash the avocado with a fork and add it to the rice after 10 minutes. Add the coriander, basil, cheese, ginger powder, cheese, salt and pepper and cook for another 10 minutes. If the rice started the dry up add one more dl / 100 ml water / chicken stock at a time. The rice should be creamy and not totally dry at the end. The rice should be ready after a total of 20 min cooking time.
Serve with lemon, basil and garnish with parmesan. This is a perfect side dish to fish.