Risotto is such a comforting dish. I’ve been making so many different types this winter. This specific recipe is perfect for when you have almost nothing in the fridge as it can be made with only a few cupboard staple ingredients.
It’s crazy how only a few simple ingredients can create so much flavour. Being away from home from so long has made me realise you don’t need fancy expensive ingredients to make delicious healthy food.
I’ve found this winter that there’s been a whole new craving for comfort food. I’m still currently in Queenstown and unfortunately Auckland is back in level 3 lockdown. Until this vaccine is developed I’m starting to think this might be our new normal for the time being… It’s crazy to think I would have been in South East Asia right now – but then again once in a life time opportunities have popped up for me over these past 6 months and it’s hard to believe they could have happened with me on the other side of the world?
A few little things that are keeping my spirits up this week.
Rewatching Friends on Netflix – best decision I’ve made in a long time.
I made cinnamon rolls for the first time and they were absolutely delicious.
Ate Fergburger for the first time… Which seems ridiculous since we’ve had a house in Queenstown my whole life.
Started reading The Resilience Project by High van Cuylenburg. A very interesting read and perfect for these crazy times.
Went to Blue Kanu for dinner two nights in a row.
Back to the risotto. This is probably the easiest risotto recipe you’ll find. Bursting with flavour and packed with delicious flavours from the fresh tomatoes and ground coriander. All you need is 6 ingredients for this nourishing meal and it won’t leave you feeling bloated and overfull like so many other risottos. The trick with risotto is to add the liquid just a little bit at a time and stir frequently – this is what allows you to get the risotto nice and creamy. For extra creaminess try swap out some of the vegetable stock for coconut milk.
2 garlic cloves
1 tsp ground coriander
500g of short grain rice
2 cans of chopped tomatoes
4 cups vegetable stock
200g fresh tomatoes, chopped
Dice your onion and add it to a large pot or wok with a little bit of olive oil. Once the onion is translucent finely chop your garlic and add it to the pan along with the rice and ground coriander. Stir to combine for 2-3 minutes.
Next add your canned tomatoes and stir for another 5 minutes. Then add 1 cup of your vegetable stock along with your fresh tomatoes. Stir until the liquid is absorbed and continue to add the stock cup by cup. Once the rice is soft remove from the heat and serve with fresh basil, chilli flakes and leafy greens.
Note: Risotto works best with Arborio rice but any rice does the trick. So use what ever you have handy.
Have fun and enjoy