Shileo Blog

There was once was a delicious picture...

Berlin, 10-09-2018

I thought I’d share an excellent recipe that one of our power users sent in to us. Contrary to expectations, this recipe doesn’t need much time, however it may need a bit of patience for stirring if you don’t have a food processor to hand.

So without further ado - let’s get stuck in!

Shileo Tomato Lemon Konjakrisotto

Ingredients for approx. 5 portions (250g per serving approx. 195kcal & 7g KH)

Admittedly, the post office is already a while ago. But because the court and photo has arrived so well with you, of course I do not want to deprive you of the recipe. Contrary to all prejudice, this recipe does not need much time, but a patient and loving hand to stir if you are not the lucky owner of a food processor. Soooo ... all pencils sharpened? Because here comes the delicious summer classic sometimes low in carbohydrates, which also helps you lose weight thanks to the included konjac *

Shileo Tomato Lemon Konjacrisotto

Ingredients for approx. 5 portions (per serving 250g approx. 195kcal & 7g KH)

210g konjac rice

Olive oil (approx. 2 teaspoons)

2 Red onions

The peel of one organic lemon

5 large vine tomatoes

Fresh thyme (tip: here it is worth investing in. I used organic thyme from Crete, which is infinitely better than the herb sold in jars)

2 cloves of garlic

A pinch of salt

A pinch of turmeric (about 5g)

200 ml white wine

About 3/4 litre vegetable stock (also here if you don’t create the broth yourself, it’s worth buying a high quality stock without flavor enhancers and yeast extracts)

100g freshly grated Parmesan

Method:

  • Preheat the oven to 180°C
  • Wash the tomatoes and place evenly spaced in an oven dish
  • Mince the garlic, and sprinkle a little of it on the tomatoes along with a little olive oil and a bit of the thyme
  • Place the oven dish onto the middle shelf for 20 minutes
  • Heat the vegetable stock in a saucepan on a medium heat
  • Dice the onions
  • In a second pan, heat the olive oil, and gently sauté the onions, minced garlic, and approx 2 tsp of chopped thyme, until the onions are transparent
  • Sprinkle in the Shileo Konjak rice, along with the lemon peel
  • Turn the heat up, and stir constantly while lightly frying the rice. After about 2 minutes, then rice should take on a somewhat glassy appearance
  • Pour in the white wine, and enjoy the scent produced while continuing to stir the rice. The wonderful aromas and flavours will be completely absorbed by the rice, giving the dish a richer and fuller flavour.
  • Check on the tomatoes, and if they could tolerate a little tanning, then turn the oven onto the grill setting for a little while
  • Once the wine has mostly boiled away, add a pinch of salt, and gradually add some heated vegetable stock with a ladle (not all of it!)
  • Turn the temperature down to allow to simmer, however ensure to keep stirring very frequently
  • Add more vegetable stock as required, to ensure that the mixture isn’t too dry
  • Turn off the oven if the tomatoes look done
  • After about 20 minutes of stirring the rice, try it for taste and texture. The rice should be soft, and you can now add salt and pepper according to your taste
  • Take the rice pan off the heat, add the parmesan and pinch of turmeric for colour, stir, put a lid on the pan and wait for a few minutes to allow the sauce to reach a creamy consistency
  • Remove lid and stir. If the sauce is too think then add a shot of white wine
  • Serve the risotto into bowls, and decorate with the tomato as shown in the recipe image

Wash tomatoes and place in a oven dish. Sprinkle with a little olive oil and sprinkle with thyme and some minced garlic. Then place in the preheated oven at 180 ° C for 20 minutes on a medium level.

Stir the broth. In a second saucepan, heat the olive oil and sauté with the minced onions and garlic and two teaspoons of thyme on a small scale, glassy (please do not black, ladies!). Sprinkle the Shileo Konjak rice and the debris of the organic lemon, and turn the temperature higher.

Now constantly stir the rice while frying lightly and after 2 minutes, take on a somewhat glassy appearance. Just pour the wine and stir. Take a look. Is not that a fantastic scent ?! By drying the Shileo Konjac rice, it beautifully absorbs the wonderful aroma of the spices and the liquid.

Stop ... there was something else in the oven. Take a quick look through the window. If the tomatoes can tolerate a little tan, then switch the oven to the grill setting.

Once the wine is boiled down, add a pinch of salt and gradually add the hot broth with a ladle. The temperature you should now shut down that everything just quietly bubbles. And now it's time to stir and stir while pouring broth over and over again. Please only as needed. After about 20 minutes it is time to try. The konjac rice should be soft in any case. And you can now add some salt & pepper to your taste.

Finally, remove the pot from the heat and add the grated Parmesan and the pinch of turmeric for the color, stir, cover and wait a few minutes for a creamy consistency. If there is still a lack of liquid again pours a shot of wine.

Finally it says oven on, tomatoes out. The decorate her as in the photo on the finished risotto. By the way, it can also be tasted excellent cold with a chilled glass of white wine (yes I know, the lousy fructose and then there are the sulfites, which I react to as sensitive ... but a small glass tastes so good )

Have fun cooking you!

Your Anja
Founder & Shileo Fan # 1

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