Spur of the Moment Risotto

I was feeling the need to eat something healthy today, so I decided to make a modified risotto. This is the first time I've taken pictures while I was cooking! I'm using the new Pentax Optio A40 that I picked up from Woot.

The finished product:

From The Nayaug Kitchen

It was fantastic - just what I needed.



So, what'd I do?

First, I brought out a deep but small saucepan and set some olive oil and a drizzle of sesame oil to warming. On my old stove in Florida, it would have been medium heat. On this ancient stove in CT, it's on high.

From The Nayaug Kitchen

Then, I grabbed two decent-size shallots and sliced them. I didn't bother dicing them or chopping them into small pieces. I then put the shallots into the pot to saute.

From The Nayaug Kitchen

When the shallots had sauteed for a bit, I started putting in chicken broth. I ultimately used two cans of salt-free Swanson's broth. You can pretty much use anything.

From The Nayaug Kitchen

I put one cup of Jasmine rice into the mixture and started it bubbling away. I added broth when it needed it.

From The Nayaug Kitchen

Toward the end, I added in about 1/3 cup of grated parmesan cheese and 1 can of peas:

From The Nayaug Kitchen

I then stirred in some Celtic sea salt and ground some Grains of Paradise over the mixture. If I'd had lemon, I would have added it.


And, once again:

From The Nayaug Kitchen