Ingredients:
- for the stock
- 2 scallions, chopped, green and white parts kept separate
- for the risotto
- 1 tbsp yogurt cheese (to make , take non-fat or low-fat plain yogurt and put it into a fine colander with either paper towels or a coffee filter. set it over a container to collect the moisture and allow it to drain for 6 hours or overnight, but i have done this in as short as an hour , while not cheese it's still lost a lot of liquid. scoop the cheese out of the filter) or greek style yogurt or heavy cream
- salt and freshly ground pepper , to taste
Directions:
- Put the broth, sliced ginger, scallion greens and orange juice into a saucepan. Cover and bring to a boil over medium heat; turn the heat to medium low and simmer gently for 30 minutes. Strain through a fine sieve; discarding the solids. Return the broth to the pan and keep warm.
- In a 3 - 4 quart wide sided pan or risotto pan, heat the oil over medium heat. Saute the whites of the scallion along with the carrot, grated ginger and orange zest, until the scallion is limp, about 5 minutes. Add the rice and stir until well coated; saute until it turns translucent around the edges, about 5 minutes.
- Add the sake (or mirin or white wine) and cook and stir until it evaporates.
- Using a ladle, add 1 cup of broth (a standard ladle holds about 1/2 cup liquid); cook, stirring occasionally, until the liquid has been absorbed. Add another ladle of liquid and repeat, stirring in each addition of liquid before adding the next. Once the rice is creamy and tender, add the yogurt (or cream) stir well. Taste and adjust seasonings with salt and pepper, adding a little more liquid if you like your risotto looser.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 292.63 Kcal (1225 kJ) | ||
| Calories from fat | 40.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.5g | 7% | |
|---|---|---|---|
| Cholesterol | 0.08mg | 0% | |
| Sodium | 95.53mg | 4% | |
| Potassium | 429.53mg | 9% | |
| Total Carbs | 52.21g | 17% | |
| Sugars | 2.3g | 9% | |
| Dietary Fiber | 7.29g | 29% | |
| Protein | 8.08g | 16% | |
| Vitamin C | 29.1mg | 48% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 1.7mg | 9% | |
| Calcium | 51.7mg | 5% | |
| Amount Per 100 g | |||
| Calories | 117.37 Kcal (491 kJ) | ||
| Calories from fat | 16.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.8g | 7% | |
|---|---|---|---|
| Cholesterol | 0.03mg | 0% | |
| Sodium | 38.32mg | 4% | |
| Potassium | 172.28mg | 9% | |
| Total Carbs | 20.94g | 17% | |
| Sugars | 0.92g | 9% | |
| Dietary Fiber | 2.93g | 29% | |
| Protein | 3.24g | 16% | |
| Vitamin C | 11.7mg | 48% | |
| Iron | 0.7mg | 9% | |
| Calcium | 20.7mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
Try this similar recipes
-
Smoky Sweet-Potato Chicken Stoup
Extra virgin olive oil, Carrots, peeled, Celery ribs and 15 more.. -
Risotto With Chicken and Caramelized Onions
Extra virgin olive oil and 8 more.. -
Vegan Split Pea Soup II
Extra virgin olive oil, Carrot, chopped and 6 more.. -
Mango Cucumber Salsa
Firm-ripe small mango, English cucumber, Chopped scallion and 3 more.. -
Soy Braised Chicken
Bone-in chicken pieces and 13 more.. -
Orange Beef Ww
Scallions, sliced, Garlic cloves, minced and 9 more.. -
Asian Spinach and Shrimp Salad With Sesame Dressing
Orange juice, Orange zest, grated and 11 more.. -
Orange Butternut Squash Soup
Extra virgin olive oil, Unsalted butter and 10 more.. -
Orange You Glad It's Thanksgiving Soup
Extra virgin olive oil, Unsalted butter and 9 more..
Also Try
-
-
-
Carrot Ginger Cupcakes With Spiced Cream Cheese Frosting
Poundcake mix, Water or 3/4 cup milk, Eggs or 4 egg whites and 6 more.. -
-
-
Vegan Creamy Carrot Ginger Soup
Carrots chopped, Fresh peeled ginger minced, Coconut milk and 5 more.. -
Roasted Carrot Ginger Soup With Lemon Yogurt
Garlic, minced, Coconut milk, Ginger, peeled and grated and 13 more.. -
-
-
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
