Risotto and radishes

Tuscany has its own rice of the Maremma. The carnaroli risotto rice has the perfect texture.

For a risotto for 2p, chop and fry 1 large red onion, 4 garlic cloves in a mixture of butter and olive oil. Add 160-180 grams of risotto rice. Stir and bake until the rice is glazy. Add 1 table spoon of dried thyme and a home made or good quality stock, bits by bits (skip wine, skip extra butter and be modest with the cheese and you have a perfect risotto without all the extra kcal). Stir regularly and add stock if necessary (for one cup of rice you need almost double the amount of stock).

In the meanwhile put 400 grams of halved radishes on baking paper. Add a drizzle of olive oil and some dried thyme. Bake in the oven at 180° for approx 20 mins.

The risotto is ready if the rice is al dente. Taste, add pepper and salt. Mix with the radishes, the leftover of the rocket salad pesto (blogpost of 2 days ago) and a handful of chopped fresh basil.

Serve with a green salad. Lovely dish, lovely radishes.

PS If the radishes are super fresh, make a pesto with the green of the radishes!

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