Runtastic Fitness Recipe | Red Risotto
Red risotto? You heard right! Today we want to show you a risotto recipe with a special rice variety. Every once in a while we have to try something new, don’t you agree?
The red color is not due to a special spice or tomatoes, a red rice variety is responsible for the color. Actually, it is the rice grain’s skin (or husk). When growing on a clay variety of soil, it turns a reddish brown, even though the rice grain itself remains white. It is clear that red rice is not the product of multiple rounds of milling and, therefore, an ideal fiber provider! Brown or red rice requires a longer cooking time, but compensates the extra time with it’s ability to boost our digestion. Plus, we feel full longer!
You can get red rice, which is characterized by a rather nutty, bean-like flavor, in most Asian supermarkets.
Ingredients: Makes 4 portions
- 300-400 g red rice
- 100 ml white wine
- 2 onions
- 1-2 chili peppers, to taste
- 2-3 garlic cloves
- approx. 1.5 l hot vegetable stock
- hot water, to taste
- 80 g parmesan cheese, freshly grated
- salt & pepper
- a touch of oil
Finely chop the chili and onions and lightly sautée in a little oil. Chop the garlic clove or add. Then add the rice and immediately season with salt and pepper.
Deglaze with white wine and allow the wine to reduce.
Don’t forget to stir regularly! Start pouring in the stock, scoop by scoop, and allow to completely reduce before adding the next one. Repeat until your rice is firm to the bite.
Note: The cooking time depends on your rice
Traditional risotto rice takes about 20 minutes, while red or brown rice takes approx. 45 minutes. Just try a rice grain every now and then to check.
Once the rice has reached your preferred consistency, allow it to rest for another minute over very low heat! Your risotto is almost done. Then, stir in the parmesan and season to your taste.
A mixed, seasonal salad, which you can easily prepare while stirring, makes for a great side dish 😉
Grate or slice some parmesan to garnish your risotto, serve & enjoy!