I Shot The Sheriff Risotto With Garlic
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The key to a perfect risotto is patience. Make sure to add small amounts of stock and wait until it is all absorbed before adding more.
People: 1
40 min

Ingredients

0.5
Avocado
6 leaf
Basil
0.5
Chili Pepper
0.25
Eggplant
2 Clove
Garlic
0.75 tsp
Italian Seasoning
1 tbsp
Jam
0.5 tbsp
Lemon
50 grams
Mushrooms
60 grams
Risotto Rice
50 grams
Spinach
400 ml
Stock
1 tbsp
Sunflower Oil
3 tbsp
Sunflower Seeds
1 tbsp
Walnut Oil

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Prep

  1. Wash and cut your eggplant and Mushrooms so that they all have a similar size and shape.
  2. Slice your avocado into approximately 2x2cm cubes (1"x 1"). Try to ensure all pieces are roughly the same size.
  3. Finely chop your basil, chili pepper and garlic.
  4. Cut and squeeze your lemon so you can use the juice later.

Heating Steps

  1. Bring your stock to a boil, so it is ready to be added to your rice a little later.
  2. Toast sunflower seeds on a hot and dry pan for a few minutes. Then remove from pan and set aside to use as a topping later.
  3. Add your rice to the frying pan and toast it for a few minutes (be careful not to burn it).
  4. For the most flavor: add a splash of wine or lemon juice to your rice before adding your hot stock.
  5. Add small batches of your stock while stirring constantly. Make sure to wait until it is fully absorbed before adding more. Stop adding stock when your rice becomes al dente. During this step, follow the instructions below for preparing your main vegetables.
  6. Heat clear oil in another pan, add Eggplant and Mushrooms garlic and italian seasoning and fry for 10 minutes.Finally, add Chili Pepper and Spinach and fry for another 5 minutes.

Finishing Touches

  1. Add your cooked eggplant, Mushrooms and spinach to your rice and mix.
  2. Mix jam and walnut oil together in a bowl, then drizzle on top of your risotto.
  3. Add Basil and Sunflower Seeds on top.