Healthy (almost as you can be – with a little use of butter) using brown rice and completely vegetarian using zucchine and zucchine flowers ! Sharing with you the recipe for 2 persons:
250 gm of risotto brown rice (lungo ribe)
2 spring onions +4 large shallots chopped finely} if you don’t have shallots or spring onions, use 1 medium onion – chopped finely
1 stem of celery with leaves – chopped
1 medium carrots – chopped
2 small zucchine or 1 medium zucchine – chopped
5 small blossoms of zucchini flowers , chopped
5 button mushrooms
1 tbp chopped parsley
1 tbp chopped coriander
2 tbp of butter
1 tbp soya sauce + salt and pepper to taste
1 large bay leaf
800 ml water or vegetable broth*
In a saucepan with a lid, under high heat, add olive oil (about 3 tbp) + spring onions + shallots + celery + carrots and saute for about 3-5 mins until fragrant and onions are slightly browned. Pour in the rice and 1 tbp of butter, stir until the rice is well coated with the oil and butter. Pour in 250ml of broth or water and turn down the heat to medium. Add the bay leaf and season to taste (about 1/2 tsp of sea salt and freshly ground pepper). Let it boil gently for about 10 mins. Cover it with a lid.
If the rice seems to dry up add another 250 ml of water or broth, and let it simmer now under gentle heat for another 10 mins or so, constantly stirring and adding water bit by bit to make sure the rice cooks well under the liquid and does not dry up.
After the first 15-20 mins of cooking, add the zucchine and mushrooms and again more liquid , under simmering heat for another 10 mins, checking constantly and stirring it. Add 1 tbp of soya sauce in the meantime and give it a quick stir.
Let the rice cook for another 10 mins and then add the parsley/coriander and zucchine flowers towards the last 2-3 mins. The risotto should be done, when the rice cooked with a little bite and yet creamy. Add 1 tbp of butter and mix well. Seasoned with salt and pepper again to taste. Leave the rice to rest for 2 mins before piling into the plates ready to be served! Generously grate parmigiano on top of the rice and another sprinkle of freshly ground pepper.
* the amount of water depends on the rice variety you use, so check the box !