Vegetable Risotto
The final installment of my forwarded / upcycled consecutive pumpkin recipes. I'm starting to get sick of pumpkin, truth be told. Sigh. Olkin might be right about his Fortified Pumpkins giving you incredible strength 'n' all, but I might need a break after this one. Will save the Pumpkin Pie recipe until Thanksgiving for sure!
With the leftover roasted pumpkin from the Skyloft Pumpkin Soup, I give you my version of
Ingredients (in game):
Ingredients (in real life):
Method:
Follow the directions on the risotto rice package!!! I can't stress this enough - there are different varieties (and qualities) of rice for risotto, and it's always safest to take the advice and proportions straight from the package! You will need to know:
I just chucked all the veggies (minus the garnish!) into the food processor and minced it fine. I recommend it!
Unless your rice package insists on a different method, here's how I did (and typically do) it:
By now, you should be getting to the end of your kettle of water (good!). Very carefully try eating a piece of rice off your wooden spoon (don't burn your lips!!). If it isn't crunchy, you might be done! Check the time - it usually needs about 20 minutes in total (see package for confirmation). Turn off the heat.
Stir in a mountain of parmesan cheese and a little more boiling water to help it mix in. Finished!
Either plate (add the pumpkin now - mix in the bits you will eat, and add the garnishes after) or just stick your garnishes directly on the pan of risotto and take the whole thing to the table, like I did. :)
I served this with Meat Pie for a very starchy meal indeed. I figure Link could use the calories. Whether or not I do is a separate matter. Still, I burn some calories mashing buttons to kill Guardians, right?! And breathing in and out - respiration requires energy! Whatever.
With the leftover roasted pumpkin from the Skyloft Pumpkin Soup, I give you my version of
Vegetable Risotto
Ingredients (in game):
- Any carrot or pumpkin
- Goat Butter
- Hylian rice
- Rock Salt
Ingredients (in real life):
- Risotto rice
- Olive oil (or butter, or goat butter... gotta look hard for that!)
- Leftover roasted pumpkin (mostly as garnish)
- 2 carrots, shredded or minced
- 2 onions, minced
- 2 stalks of celery, minced
- 1 stock cube (bouillon) of your choice - I used a vegetable one
- White wine - optional
- A kettle full of boiling water
- A metric tonne of grated Parmesan or Grana Padano cheese (or just a package...)
- Parsley or basil (as garnish, but you could also chop some and add it in with the veggies)
Method:
Follow the directions on the risotto rice package!!! I can't stress this enough - there are different varieties (and qualities) of rice for risotto, and it's always safest to take the advice and proportions straight from the package! You will need to know:
- how much rice
- how much boiling water
- how much wine
I just chucked all the veggies (minus the garnish!) into the food processor and minced it fine. I recommend it!
 |
| Also - this was too much rice (350g! Wayyy too much for two people!), and it barely fit in this pan once cooked. :S |
Unless your rice package insists on a different method, here's how I did (and typically do) it:
- Heat the 1 to 2 Tbsp of olive oil over medium heat in a heavy-bottomed large pan or pot (note that you'll need to make sure your pan or pot can contain all the water you're about to systematically add!).
- Stir in the dry rice with a wooden spoon, making sure every grain is coated and shiny.
- Add the minced vegetables (just onions or garlic if you're not making a veggie risotto), and stir.
- Crush in the bouillon / stock cube and stir.
- Stir in the wine (if using), bit by bit, making sure all rice and veg gets in good contact with it.
- Pour in a very small splash of boiling water and stir, stir, stir! Evenly distribute that water!
- Once the water is absorbed, add another splash and stir, stir, stir!
- Keep adding splashes of water and stirring until it is absorbed.
- Keep doing that.
- Keep stirring.
- It gets tedious.
- It's going to take about 20 minutes.
- I usually have my phone handy to read something with my free hand.
- More water.
- More stirring. Make sure no rice is sticking to the bottom.
- Make sure no part is dry.
- Make sure there's no 'pond' of water, either - it has to be evenly distributed.
- More water.
- More stirring.
- Even more water and stirring.
 |
| Midway through the "add water, stir, repeat" process |
By now, you should be getting to the end of your kettle of water (good!). Very carefully try eating a piece of rice off your wooden spoon (don't burn your lips!!). If it isn't crunchy, you might be done! Check the time - it usually needs about 20 minutes in total (see package for confirmation). Turn off the heat.
Stir in a mountain of parmesan cheese and a little more boiling water to help it mix in. Finished!
 |
| Look! The Matterhorn in Grana Padano cheese! :) |
Either plate (add the pumpkin now - mix in the bits you will eat, and add the garnishes after) or just stick your garnishes directly on the pan of risotto and take the whole thing to the table, like I did. :)
I served this with Meat Pie for a very starchy meal indeed. I figure Link could use the calories. Whether or not I do is a separate matter. Still, I burn some calories mashing buttons to kill Guardians, right?! And breathing in and out - respiration requires energy! Whatever.
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