The last time I made risotto I was pregnant with Meghan. I was still in the sick-all-day phase, but apparently feeling ambitious. I stood over the stove, nauseous, while I stirred, stirred, stirred that rice. Soon I pulled up a chair, doubled over with my arm extended so I could continue to stir. And stir. And stir.
Tim watched TV, completely oblivious to the scene in the kitchen. I tried to persevere, but surrendered to the sickness. Tim, who doesn’t know his way around a kitchen unless it’s to find a box of cookies, hesitantly took over stirring duties. I found myself in a fetal position, covering my nose to shield it from the smell.
The risotto was made, but I didn’t eat a bite of it. My dinner was a few Saltine crackers that my body rejected. I haven’t made risotto since then for a reason. I can just think of that risotto experience and my stomach turns. Standing over a pan of rice and stirring for the better part of an hour isn’t going to happen anytime soon.
So let me assure you, friends, that this risotto isn’t the kind you have to stir until your arm is tired to achieve the creaminess that comes with the classic Italian rice dish. It’s kind of like cheater risotto. The carrots are cooked and pureed and added to the rice, lending a creaminess that you can let your family think happened from tedious labor.
Don’t worry, I won’t tell.Print
Made with brown rice, this creamy risotto is healthier than your standard risotto. The flavor is mild enough for little ones and has the creaminess so many kids crave. Even though it’s kid-friendly, this healthy risotto can be elevated to an elegant side dish, as well.
Best of all, your well-rested arm will thank you for making it.
Question: Do you make risotto the traditional way? What’s your favorite flavor?