Soft and Savory Dried Radish Greens and Vegetable Risotto
Nutrient-Packed! Soft and Savory Dried Radish Greens and Vegetable Risotto Recipe
During a period of illness, I struggled with appetite, so I decided to make a hearty and delicious risotto instead of simple porridge. This risotto, featuring a blend of dried radish greens and fresh vegetables, is wonderfully smooth with a deep, rich flavor. It’s an excellent meal for a healthy and satisfying option amidst a busy life. Embrace the unique charm of this risotto to nourish both your body and taste buds!
Main Ingredients- 1 handful of softened dried radish greens (peeled for tenderness, about 50g)
- 3 Tbsp heavy cream
- 15g broccoli
- 15g shiitake mushroom
- 15g carrot
- 1 cup soaked rice or leftover cooked rice (about 1 bowl)
Seasonings and Others- 15g unsalted butter (optional, as heavy cream provides enough richness)
- 2 Tbsp cooking wine (like mirin)
- A pinch of salt or soy sauce to taste
- A dash of black pepper (to taste)
- 15g unsalted butter (optional, as heavy cream provides enough richness)
- 2 Tbsp cooking wine (like mirin)
- A pinch of salt or soy sauce to taste
- A dash of black pepper (to taste)
Cooking Instructions
Step 1
First, prepare the dried radish greens to add depth of flavor to your risotto. Peeling the boiled radish greens makes them significantly more tender. Place the prepared radish greens and fresh heavy cream into a blender and process until smooth. This creates your creamy risotto base.
Step 2
Prepare the vegetables that will add color and nutrients. Wash the broccoli, shiitake mushrooms, and carrots thoroughly, then finely mince them. Feel free to use any leftover chopped vegetables from your freezer. If using uncooked rice, wash it clean and soak for about 30 minutes, or simply use leftover cooked rice for extra convenience.
Step 3
Heat a pan over medium heat. Add butter (optional) and sauté the minced vegetables until fragrant. Once the vegetables begin to turn translucent, add the blended dried radish greens and cream mixture. Sauté them together. Since heavy cream already adds a wonderful richness, you can choose whether or not to include butter based on your preference.
Step 4
Once the vegetables and radish green mixture are well combined, add the soaked rice (or leftover rice) and stir. Gently stir with a spatula to prevent the rice from clumping. Cook until the grains of rice start to turn translucent, then reduce the heat to low and simmer until the rice is cooked through. Continuous stirring is key to prevent sticking to the bottom. Finally, season with cooking wine (mirin) and salt (or soy sauce), and add a dash of black pepper for a perfectly nutritious dried radish greens and vegetable risotto!
Step 5
The finished risotto might look simple, but its melt-in-your-mouth texture and deep, savory flavor are truly exquisite. The earthiness of the radish greens harmonizes beautifully with the freshness of the vegetables, creating a healthy yet deeply satisfying taste.
Step 6
This wonderfully smooth dried radish greens risotto is perfect for transforming any leftover seasoned vegetables from holidays or special occasions into a unique dish. Simply blend them finely and turn them into risotto for a delightful meal everyone will love.
Step 7
These days, I’ve been reminded of how precious health truly is. During a long period of illness, eating properly was a challenge, but this risotto gave me the strength I needed. I’m sharing these recipes, which I prepared before falling ill, with all of you, wishing everyone good health.
