Last week's keto risotto, done up Papa John's style:
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| Saturday's meal |
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| a peek inside |
Saturday's meal proved to be much too salty. I thought the problem might be the pepperoni and tomato sauce, so I removed those from the equation for Sunday's meal.
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| leftovers, eaten on Sunday (7/20) |
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| a brick of low-moisture mozz (like what's on most pizzas), sliced and layered |
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| broiler time |
So the keto orzo was the brand I'd shown off before. It's a good brand—I like it. As with my other pasta, it's made with lupin flour, which means it can be bitter if not cooked through all the way. I learned that you can't combine cooking techniques from Steve's Serious Keto YouTube channel with the package instructions for cooking the pasta: when in doubt, follow the package instructions, which calls for way more water to boil than does Steve's keto-risotto recipe (which uses a different brand of orzo). Also: removing the pepperoni and tomato sauce didn't make the dish any less salty. I ended up being unable to finish. So I think the real problem was the salty bouillon I'd used: I should have measured more carefully; I must have put in too much. Next time—only a hint.
I at least know now how to dial up or down different aspects of the orzo prep so as to make a decent faux/keto risotto.
This weekend: keto bibimbap. And if I over-boil the pasta a bit: maybe keto kimbap later.
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