Add the parsley to the carrot and curry soup to bring a hint of colour to your table.
A simple, cheap, and savoury dish offering all the fresh and typical Mediterranean flavours. Here’s how to make rosemary risotto.
Ingredients for 4 people
400 g of carnaroli rice
fresh rosemary and rosemary flowers
1 fresh creamy cheese
1 glass of white wine
Extra virgin olive oil
grated Parmesan cheese
whole marine salt
Wash the rosemary, eliminate the trunk (keep only one small branch to garnish the plate), and mince the leaves.
In a large pot heat the oil and the chopped onion. Add the rice and toast it. Simmer with white wine until reduced, add the minced rosemary and the flowers. Add hot vegetable broth. Mix regularly and add some broth when necessary. Season with salt. Don’t overcook the rice, keep it “al dente”. At the end of cooking add the cheese and stir to obtain a creamy risotto. Serve the rosemary risotto with grated Parmesan cheese and a small rosemary branch on it.
Cover photo © ytanflamenca.blogspot.it
Quest'opera è distribuita con Licenza Creative Commons Attribuzione - Non commerciale - Non opere derivate 4.0 Internazionale.
Appetizing and tasty, these leek croquettes can also be prepared with carrots, courgettes, spring onions or other vegetables, provided that they’re seasonal!
The citrus fruit and daikon salad is served with soy vinaigrette and chopped pistachios.
The red rice with Brussel sprouts can be served warm or cold as a fancy rice salad.
This side dish with spinach and shiitake mushrooms becomes unique and really tasty if you add coconut milk, ginger and lime juice.
The pumpkin curry with chickpeas is an excellent, healthy and tasty veggie alternative to traditional curry dishes. Serve with a bowl of rice.
The cream of broccoli soup with coconut milk is delicious with crunchy toasted slices of bread.
This broccoli sauce, which is totally raw, is perfect with pasta or croutons.
Carrots with honey and almonds have a pleasant aftertaste of nougat.