Creamy Potato and Rice Porridge

Ingredients

In this New Nordic adaptation, the traditional Italian dish of "Riso e patate" is transformed by incorporating Nordic ingredients and flavors. The original recipe typically uses Italian herbs and spices, while the Nordic version introduces a variety of fresh herbs commonly found in the region. Additionally, the dish is garnished with toasted Nordic grains, adding a unique texture and flavor element not present in the original. We alse have the original recipe for Riso e patate, so you can check it out.

• 500g (1.1 lb) potatoes, peeled and diced 500g (1.1 lb) potatoes, peeled and diced
• 200g (1 cup) Arborio rice 200g (1 cup) Arborio rice
• 1 liter (4 cups) vegetable broth 1 liter (4 cups) vegetable broth
• 1 onion, finely chopped 1 onion, finely chopped
• 2 garlic cloves, minced 2 garlic cloves, minced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 bay leaf 1 bay leaf
• 1 sprig of thyme 1 sprig of thyme
• 1 sprig of rosemary 1 sprig of rosemary
• Salt and pepper, to taste Salt and pepper, to taste
• Nordic grains, toasted, for garnish Nordic grains, toasted, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 40g, 3g
• Protein: 5g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
2. 2.
   Add the diced potatoes to the pot and cook for a few minutes, stirring occasionally.
3. 3.
   Add the Arborio rice to the pot and stir well to coat the grains with the oil.
4. 4.
   Pour in the vegetable broth and add the bay leaf, thyme, and rosemary sprigs. Season with salt and pepper to taste.
5. 5.
   Bring the mixture to a boil, then reduce the heat to low and cover the pot. Simmer for about 20-25 minutes, or until the potatoes and rice are tender and the mixture has thickened to a creamy consistency.
6. 6.
   Remove the bay leaf, thyme, and rosemary sprigs from the pot. Use a potato masher or immersion blender to partially mash the potatoes, leaving some chunks for texture.
7. 7.
   Serve the creamy potato and rice porridge hot, garnished with a drizzle of herb-infused oil and a sprinkle of toasted Nordic grains.

Treat your ingredients with care...

• Potatoes — Make sure to dice the potatoes into small, uniform pieces to ensure even cooking and a creamy texture.
• Arborio rice — Rinse the rice before using to remove excess starch and prevent the porridge from becoming too sticky.
• Nordic grains — Toast the grains in a dry skillet over medium heat until golden and fragrant, stirring frequently to prevent burning.

Tips & Tricks

• For added creaminess, stir in a splash of plant-based milk or cream at the end of cooking.
• Customize the dish by adding your favorite Nordic herbs, such as dill or chives, for an extra burst of flavor.
• Experiment with different vegetable broths to vary the taste of the porridge.
• Leftovers can be refrigerated and reheated the next day. Add a splash of vegetable broth or water when reheating to restore the creamy consistency.
• Serve the porridge with a side of pickled vegetables for a tangy contrast.

Serving advice

Serve the creamy potato and rice porridge in individual bowls, garnished with a drizzle of herb-infused oil and a sprinkle of toasted Nordic grains. Accompany it with freshly baked Nordic-style bread for a complete and satisfying meal.

Presentation advice

To enhance the presentation, sprinkle some fresh herbs, such as parsley or chives, on top of the porridge. Serve it in rustic Nordic-style bowls or plates to embrace the cultural aesthetic.