Serves 1
1/2 zucchini, small diced
1/2 cup small diced eggplant
1/2 of a red bell pepper, small diced
1/2 cup giant lima beans
1/4 cup arborio rice
1 tsp olive oil (optional)
1 tbsp chopped walnuts
1 heaping spoonful nooch
about 1/2 cup water
sea salt/hot chili flakes to taste
In a saucepan, combine everything except for the walnuts, nooch and seasonings. Bring to a boil then reduce heat to a simmer and let cook until the rice has absorbed the water (stir a few times). This will take about 20 minutes. Add the walnuts, nooch and season to taste with salt and pepper. Voila!
People say you have to constantly stir risotto but I never do. It takes too long. I just let it go and it always works!
1 Comment
Sarah
June 20, 2008 at 9:38 pmI have another dumb question (sorry!). I was going to buy some sea salt at the grocery store, and to my great surprise, there were several different varieties – coarse, fine, and extra fine. I’m not really sure when to use what — so should this be seasoned with fine sea salt?