Most of the foods we consider comfort foods are high in carbs.
As winter gets closer, the weather gets colder, and we want comfort foods.
Our favorite is risotto.
We decided we didn't want to give it up or switch to another grain (all the time).
One way to control the carbs is to control the portion.
I now only make enough for a reasonable dinner. I used to make enough for leftovers.... But we always ate it all.
The other was is to modify the rice to Condimenti ratios....
Traditionally, the Condimenti is meant to flavor the risotto. I increased it, just a bit, so we have a bit less rice, but still a satisfying dinner.
Tarragon is a classic pairing with chicken. A bit of carrot, leek and celeriac make this a complete dinner. As with all risottos, this will be quite soft when finished.
2/3 cup Arborio rice (or other rice specifically for risotto - Carnaroli or Vialone Nano) 112gr, 4oz
1/2 medium leek use the other half for the Condimenti 40gr, 1.4oz
1/2 cup dry, white wine 120gr, 4.2oz
2 1/4 cups chicken stock 500gr, 17.6oz
1 tsp butter 5gr, .17oz
1 tsp olive oil 4.5gr, .16oz
1/2 cup grated Parmesan cheese 50gr, 1.8oz
Condimenti
Heat chicken stock and keep hot over low heat. Clean and trim the leek. Cut it in half, the long way and thinly slice. In medium sauce pan heat butter and oil; add half of the leek and sauté until transparent. Add the rice and sauté, stirring, for 2 - 3 minutes until rice has white center. Add white wine and stir.
Start condimenti.
When wine is almost absorbed add a 1/3 cup of stock, stir. (No need to stir constantly but do stir from time to time.) When stock is almost absorbed add another 1/3 cup and continue adding 1/3 cup at a time and stirring. Before adding the last 1/3 cup taste a few kernels of rice. They should be just 'al dente' - slightly resistant to the tooth, but fully cooked. If more stock is needed add it 1/8 cup at a time and waiting until almost completely absorbed.
At this point risotto will be thick but not stiff - there will still be visible liquid and it will not hold it's shape on a plate.
Add the Parmesan, Greek yogurt and the condimenti, stir well, pour into a bowl or risotto platter and serve immediately.
Condimenti
1 chicken breast, boneless, skinless 150gr, 5.3oz
1 carrot 90gr, 3.2oz
1 thick slice celeriac 90gr, 3.2oz
1/2 leek 40gr, 1.4oz
2 tsp tarragon
2 tsp olive oil 9gr, .32oz
1/4 cup (2oz, 60ml) chicken stock 56gr, 2oz
2 tbs Greek yogurt 37gr, 1.3oz
Thinly slice the leek. Peel the carrot and cut in half lengthwise. Thinly slice into half-circles. Peel the celeriac and cut into similar size slices. Cut chicken into bite-size pieces. Heat oil in medium skillet. Add leeks, carrot, celeriac sauté until tender. Add chicken and brown lightly. Add stock and tarragon, cover and simmer until chicken is cooked through. Turn off heat and keep warm until needed for risotto.
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Entire Recipe / per serving
Calories: 1238 / 619
Total Carbohydrates: 128 / 64
Dietary Fiber: 10 / 5
Total Fat: 42 / 21
Saturated Fat: 16 / 8
Cholesterol: 174 / 87
Protein: 69 / 34.5
Calcium: 774 / 387
Sodium: 2079 / 1039.5
Glycemic Index: low
I try to be accurate, but I do not guarantee it. I use 'grams' as the unit of weight; with an approximate conversion to ounces.For more recipes check out my internet cook book: Easy Gourmet Dinners
