When making a risotto, give yourself lots of time. It seems to take the rice forever to get done, but it’s so worth it when it finally does, because the grain will have absorbed the flavors of the tomatoes, the veggies, and the herbs you’ve added. The slowness is part of the science of a good risotto. I’ve yet to try a crockpot risotto but I’m thinking it sounds like a marriage made in heaven. Next time!
Ingredients
2 14-oz cans diced tomatoes
1 14-oz can diced tomatoes with mild green chiles
1 4-oz can diced or crushed pineapple
1 14-oz can black beans, drained & rinsed
1 cup brown rice
1 large yellow onion
1 large red bell pepper
Up to 2 cups vegetable broth
1 cup spinach, chopped
2 large cloves garlic, minced
1-2 tsp Chili powder *1 tsp is spicy to my tender tongue. 2 would be HOT.
1-2 tsp Cajun seasoning *1 tsp is spicy to my tender tongue. 2 would be HOT.
*In every instance possible, use reduced sodium or salt-free versions of canned tomatoes and veggie broth. Check sodium content in seasoning blends. Sometimes it’s better to note the ingredients in the blend, get the herbs listed instead. Blend your own, sans salt. You can get a starting point for amounts because they’re listed from greatest to least. From there, just go by taste. We are scientists when we cook. Probably the most important scientists on the planet.
Method
Dice the onion, pepper. Mince the garlic and chop the spinach. Chop the mushrooms.
Pre-heat a frying pan until a bead of water dances, then scrape in the veggies, and sauté, stirring frequently. Add a splash of vegetable broth or water when they begin to stick.
Once veggies have browned, but not cooked all the way, add the tomatoes, rice, and seasonings.
Bring this delightful concoction to a low simmer. Cover and let it cook. It takes forever to get the rice tender. Forever!
Every time the liquid in the pan becomes thick, add more broth to thin it up. Otherwise it will burn to the bottom of the pan. The rice needs liquid to absorb, so the saucy parts have to stay thin while it cooks. Keep adding liquid and keep it at a low simmer.
The trick with risotto is to get the rice to the doneness you like at the same time your sauce resumes the consistency you want.
If it’s a little too thin when the rice is tender, just simmer a few more minutes uncovered and it should thicken right up.
The rice will also absorb more liquid as it cools, so if it comes out thin, but you don’t plan to eat it for a little while, you can just cover and let it stand. Twenty minutes should do.
At the very end, just before serving, stir in the beans and the crushed pineapple. If using diced, drain the juice and save it for some future use. With the pineapple, try it first. Put a scoop of risotto into a bowl, and taste. Next add a bit of the pineapple, stir, and taste again. Do you like it with or without?
I always do this before adding a new or questionable ingredient to the whole pot.
Ours came out delicious, and filled the entire house with a mouth watering fragrance that lingered the rest of the night.
Enjoy!
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Making this in the crockpot now. I just put it in, after browning the veggies first in a no-oil sauté. We'll see how it goes. I'll report back.
This sounds delish! Now, back to the grocery. ;)