Happy after the holidays to us all!
The moment that we all imagined in our minds has come,
Every time we felt a little heavy and tired after a big meal.
The abundance is endless and the choice is in our hands,
A bite of my Princess Risotto will make anyone squeal with happiness.
It’s soft and indulgent,
It grounds and hugs,
It loves and caresses,
It nourishes and balances,
And It’s dreamy 😍
The beetroot law, as I call it, is a law that I have in my clinic for years,
And I have it exactly for this moment!
The law of beets says that every day, at least twice a day, we’ll include beets in our meal.
Not only because it colors the food and is so exciting,
But also because it cleans and purifies,
Hugs the body from the inside,
Strengthens every organ,
And balance with love and ease.
The choice of eating beets every day is suitable for anyone who’s healthy and without underlying diseases.
The beetroot is rich in fiber and wonderful minerals.
It contains amazing enzymes that are good for our digestive system and liver,
And it’s the best and most balanced energy boost to our body.
I recommend choosing to eat fresh and cooked beets alternately.
My princess risotto is full of good,
It’s a bite full of ease,
A bite that hugs the body,
A bite that excites the body,
A bite that gives us a lot of peace,
A balancing and balanced bite.
Happy and delicious balance days to all of us 🙂
- 1 cup washed basmati rice (for alternatives, have a look at “A little extra from me”)
- 1½ cups grated beetroot on the large part of the grater
- ½ cup frozen peas
- 1¾ cups hot water
- 1 cup coconut milk (for alternatives, have a look at “A little extra from me”)
- 1 teaspoon salt
- ½ teaspoon dried oregano (not a must)
- 2 tablespoons lentil flour (for alternatives, have a look at “A little extra from me”)
- ½ teaspoon garlic powder
- 1 tablespoon olive oil
- Drizzle olive oil in a wide pot, add the grated beetroot and a little salt and fry everything a little.
- To the pot, add the washed rice and mix well. Then, add the frozen peas and mix. Finally the lentil flour and mix well.
- To the pot, add the hot water and coconut milk and mix well.
- Add the garlic powder and salt and cook over low heat for 8-10 minutes with the lid closed.
- Remove the lid and stir the risotto from the bottom of the pot and the edges to the center, make sure to stir gently. At this stage you can add a pinch of grated beetroot to strengthen the intense color, you can skip adding the grated beetroot, but it’ll add an amazing color to the dish.
- Flatten the sticky mixture of the rice in the pot and with the help of a spoon make a few holes to the bottom of the pot (as in the photo where I made holes in the shape of a smiley face) and cover the pot with a lid and continue to cook on a low heat until all the liquid is absorbed by the rice and the rice is ready, soft and fluffy.
Serve with love and eat 🙂
A little extra from me:
- The risotto can be kept in the fridge in a sealed box for up to 4 days.
- You can omit the peas.
- The rice can be substituted for 1¼ cups of quinoa.
- The basmati rice can be substituted for round / Persian rice or 1¼ cups of quinoa.
- You can omit the lentil flour, but I don’t recommend doing so, It adds a lot to both the nutritional values and the creaminess of the risotto (don’t worry, it doesn’t impart a lentil flavor to the bite).
- You can use any milk – non-dairy / regular / cooking cream.
- I recommend choosing a flat saute pot or a flat pan with a 11”-12.6” (28-32cm) diameter.
- Click here to see how to grind red lentil flour at home.
How to grind red lentil at home 🙂