Today I have another rice recipe for you guys, my favorite rice recipe…Risotto!
But before we talk food, I just wanted to quickly talk about my workouts. I usually don’t write a lot about my workouts or post any workout routines since I feel that I’m not qualified enough to do so. I have a couple of cool workouts I do on regular basis so if you’re interested I’d be happy to share more of that on my blog.
I get a lot of my workout inspiration from youtube and other blogs and have for that reason started pinning some workouts that I can print and bring to the gym. There’s a ton of bloggers out there who post about their workouts almost daily which is great as it gives me new workout ideas that I include in my own routine. I’ve always been pretty active and if I lived in a warmer climate I probably wouldn’t go to the gym as often as I do because I do enjoy outdoor sports more than I do going to the gym. That’s the reason why I try to always change my workouts and I try to take classes to make things more entertaining. For the last 1.5 years I’ve been doing yoga classes that I can’t do this term since I have lectures at exactly that time and I still have to find a class that I enjoy as much. Other than that I do pilates and spinning and I really want to try out zumba (even though my coordination is pretty much non-existent). I hear it’s amazing and a lot of fun.
When I came to Uni and started working out at the gym all I did for a couple of weeks was an hour on the elliptical machine or the adaptive motion trainer (AMT) 4-5 per week. I only focused on cardio and of course I got bored of that. That’s the reason why I now do circuit training or weights pretty much every time I’m at the gym because they are more fun and really tone your body.
Speaking of toning. I get some of my favorite workout videos from Tone It Up. You should really check it out if you’re in the need of some new exercise routines. You’ll love them!
But enough gym talk for now….on to the food!
Risotto definitely is one of my all-time favorite dishes. I love its creaminess and texture and the many options you have of styling it up with vegetables or seafood. My favorite version is Mushroom Risotto, but you can leave out the mushrooms or substitute with anything you like. The important thing when making Risotto is to add enough liquid to the rice and to stir. I love stirring my food so that probably explains why I love risotto and oatmeal that much.
Here’s the recipe. Add any other ingredients according to your taste and you have yourself a new creation!
You will need:
- 1-2 tbsp. butter
- 200g Arborio rice
- 1 small onion, diced
- 125ml white wine
- at least 1 liter vegetable or chicken broth
- 30-50g dried mushrooms (I used mixed mushrooms)
- 50g Parmesan, grated
- salt, pepper
- First of all, soak the dried mushrooms in very hot water for about 10 minutes. Then drain them and set aside.
- In a pot (on high heat), heat the butter. The more butter you use the creamier it will be later on. I used 1.5 tbsp. and added another half tbsp. at the very end.
- Then add the onion and wait for it to soften. Keep stirring. After 1-2 min. add the rice and stir for another 1-2 min.
- Then carefully add the wine and quickly stir everything together. By sure to have the vegetable/ chicken broth close by. Let the wine incorporate with the rice and when almost fully reduced start adding about half of the vegetable broth.
- Let the rice simmer whilst stirring.
- The rice should always be covered with liquid and you should stir regularly to achieve a creamy texture.
- When the rice is tender add the mushrooms, season with salt and pepper and add the Parmesan.
I served the risotto with Basil-Parmesan crackers.
Grate the Parmesan and add small portions on parchment paper. Add about 1 tsp. of dried basil per cracker. Bake in the oven (at 170°C) for about 10-15 min. Let them cool completely before serving.
Hope you enjoy the Risotto!
Where do you get your workout inspiration? Have you ever done zumba?
What is your favorite Risotto variation?