Malted Italian Risotto with Rocket
A keto-friendly twist on traditional risotto, featuring malted flavors and a peppery kick from rocket.
Ingredients
- ●250g Italian-Style Risotto RiceMake sure to use a keto-friendly brand.
- ●500ml Malted BrothUse a low-carb broth to stay keto.
- ●100g Rocket LeavesFresh or frozen, but make sure they're not wilted.
- ●50g Parmesan CheeseChoose a keto-friendly, aged Parmesan.
- ●20g Melted ButterUse a high-quality, salted butter.
- ●2 cloves GarlicMinced, for added flavor.
- ●to taste SaltUse a keto-friendly salt, like Himalayan pink salt.
- ●to taste Black Pepper
Instructions
- 1
Heat the malted broth to a simmer in a separate pot.
- 2
Melt 10g of butter in a large skillet over medium heat.
- 3
Add the minced garlic and cook for 1-2 minutes, until fragrant.
- 4
Add the Italian-Style Risotto Rice and cook for 2-3 minutes, until lightly toasted.
- 5
Add 250ml of the malted broth to the skillet, stirring constantly until absorbed.
- 6
Repeat the process, adding the broth in 250ml increments, and stirring until absorbed, for 15-20 minutes, or until the risotto is cooked through.
- 7
Stir in the remaining 10g of butter and the Parmesan cheese.
- 8
Season with salt and black pepper to taste.
- 9
Transfer the risotto to a serving dish and top with rocket leaves.
- 10
Serve immediately, garnished with additional rocket leaves if desired.
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