Tuesday, November 3, 2009

Rice and Peas Risotto

I decided to change the name of my blog. When I first went gluten-free (more than 3 years ago), my mom joked that I was gluten-free plus. Back then, and still now, my "sensitive little system" couldn't handle mayonnaise or chocolate. There's no gluten-related reason for that, I just couldn't do it. And I still can't. In addition to these things I can't eat, I am trying not to eat sugar. Life is just better without it, so that's the second plus.

Today I have a recipe for you. I thought that I got this straight out of a cookbook. Silly me for thinking that I actually followed a recipe. Apparently what I did was look at the ingredient list and then make up my own technique.
I made this on a regular basis in grad school, because the ingredients are things I always had around.

Again here, I just had the ingredients on hand, so I don't have prices (in my mind pantry meals are free). But I can tell you that arborio (risotto) rice is more expensive than brown rice, I think around $3 for a pound. Pay for it. Other types of rice do not act the same way. Also, I am paying about $2.29 for a box of chicken stock, so that I get one that is gluten-free, sugar-free, and yeast-free. (Yes, maybe I will start making my own).

Rice and Peas Risotto

Inspired by "Risi e Bisi" in The Little Italian Cookbook

1 cup arborio (risotto) rice

2 cups chicken stock
3 tbs butter
1/2 onion, chopped

2 cups frozen peas

handful parsley, chopped (large handful if using fresh parsley, 1 tbs if dried)

parmesan cheese

In a pot, melt 2 tbs of butter. Toss in the chopped onion, and saute until translucent.
Add the rice, stirring until the rice is coated by the butter and begins to turn more opaque. This should take 1-2 minutes.
During this time, heat the stock (I use a pyrex measuring cup in the microwave). It doesn't have to be boiling, just hot.

Add 1/3 of the stock to the pot. This should be enough to cover the rice. Simmer, stirring occasionally, until the liquid is absorbed.

Add another 1/3, repeating the same process.
While the rice is cooking, add the frozen peas to the final 1/3 of stock, and microwave until warm. Add the stock and peas to the rice, and simmer while stirring occasionally.
When stock is almost absorbed, melt in the parsley and last tablespoon of butter. The consistency should be creamy, and the rice should be cooked. Eat a grain of rice to make sure. If it is still hard, add more stock.

You may choose to salt and pepper, I find it doesn't really need salt and pepper, but to your taste. Serve with a sprinkle of parmesan cheese.

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