Risotto – Zucchini

The first time I cooked risotto it was inspired by a Jamie Oliver Naked Chef episode, and I will be forever thankful. It was a sinfully delicious 3 cheese version. Yum! (I have lived on pizza and risotto for months at a time in a previous life.) So many creamy dreamy options with risotto. It also lends a little meditation time for those who might want/need it since it does require observation and maintenance.
Today’s version is a fairly basic risotto with the addition of roasted zucchini and a finishing dollop of marinara.

Cost: ~ $6.25 for 2 servings

Risotto - Zucchini
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • 1 TB olive oil
  • ½ onion diced
  • ½ cup arborio (risotto) rice
  • ¼ cup vermouth
  • approximately 2-3 cups chicken or vegetable stock
  • 2 oz grated fresh parmesan (2 handfuls)
  • 2 zucchini squash roasted
  • 2 spoonfuls marinara
Instructions
  1. Heat oil (or butter) in heavy pot or skillet. Add onion and cook for a minute or so until beginning to be translucent. Add rice. Stir to coat and saute briefly. When dry add vermouth. Stir. For the next 20 minutes cook on medium high. Adding stick by ladles just to cover rice, stirring periodically, and adding more stock when pan is almost dry. At the 18 minute mark, taste to make sure al dente, and add parmesan and squash. Add a very small amount of liquid if needed to incorporate. Toss. Serve. Top with a dollop of marinara.

The cost seems high on this and comes from the organic squash used in this version, $3.98 for 2 (yikes). The squash was diced, tossed with a small amount of olive oil, and roasted on a pan at 450 for about 35 minutes. I watched it closely and wanted a fully roasted drier medium browned flavor. (I promise that’s not a nice way of saying burned!) If there is no vermouth on hand, any white wine will do the trick, but the alcohol really does make a total difference in taste and texture of the rice. I would historically add cream at the end as well. Of course it is delicious, but I’ve deleted it lately and haven’t really missed it due to adding other yummy flavors.

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