Saturday, August 2, 2014

Jasmine rice and mushroom risotto

Risotto is an Italian rice dish cooked in a broth to a sticky and creamy consistency. It is usually made of short grain rice since they are starchy and stickier than the long rice varieties.

As always, I was looking to make a low calorie version and finally came up with this low fat Risotto. Jasmine rice is naturally sticky but amazingly aromatic. Also, Jasmine rice is next best to short grain rice in making risotto. You don't even have to add cheese for extra creaminess. You can add if you want, of course.

This Jasmine rice Risotto is low in fat probably less than all the other Risotto varieties. It is high in carbohydrate content (about 57% in a meal) though, but you cannot prepare a rice dish with less carbs right?  :-? A cheat meal once a week is o.k, if you are following a healthy diet for the whole week. So, I made this for dinner last night and it was a hearty dish and tasted best for the rainy night.

Nutritional Information  (Approx) (per serving)
Energy  200 Calories
Fat 4 %
Carbohydrates 10 %
Dietary Fiber 8 %
Sodium 2 %
Vitamin A 0 %
Vitamin C 0 %
Calcium  0 %
Iron  0 %
Protein 4 Grams
Sugar 0 Grams

[Makes 2-3 servings]
Vegetable stock cubes/Vegetable broth 2 cubes/3 cups
Olive oil 3 teaspoons
Onion chopped 1
Garlic chopped 3 cloves
Jasmine rice 1 cup
Mushrooms chopped 2 cups
Salt (if needed) to taste
Butter(optional) 2 teaspoons

In a pot, bring water to boil and add vegetable stock cubes. if using the ready broth, bring the broth to boil. Check the taste of the broth and season it if needed. Sometimes the broth/stock cubes are seasoned well.

Heat Oil in a pan, Add onion and garlic and fry till onion looks transparent.

Add jasmine rice and fry for 4-5 minutes. Make sure the rice is not washed since it will loose half of it's starchiness and stickiness. Add mushroom and fry for another minute.
Pour the vegetable broth just enough to cover the rice and cook under simmer.

Keep adding broth little every 10 minutes till the rice is cooked. Once the rice is cooked, add some more butter and cook for 2-3 more minutes to keep the risotto creamy.
Garnish with coriander leaves and Serve hot.

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