Tag Archives: Risotto

Arthur in the Kitchen: Squash Risotto

Squash Risotto

I Love risotto. It is simple to make – for me, and I do not understand why chefs try to make it seem so difficult or out of reach. I use regular long grain rice and I have no problem with the rice releasing enough starch to make a creamy risotto.

These are my easy steps to make a creamy risotto with zucchini.

Ingredients:

3.5 cups boiling broth – I used vegetable stock made from bouillon cubes.

2 cups rice

1/2 a large onion – roughly chopped

A few cloves of garlic – roughly chopped

salt/ pepper

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1) Cover the bottom of the pan (I use a Dutch oven) in olive oil and place it on the stove on medium high heat. Add the onion and stir to coat with oil. Continue to move the onion around so it does not burn or stick to the pan. Once the onion is soft and translucent add the garlic and stir until well coated with oil.

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2) Add the rice and stir to coat with oil.

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3) Continue stirring the rice to coat with the oil. I threw in a bay leaf for flavor.

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4) When the rice has become translucent, turn the heat to medium and stir in half of the heated stock.

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5) Continue to stir. Once the stock has been adsorbed, add the squash, and the remainder of the stock.

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6) Stir constantly until the stock is absorbed.

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7) The rice should begin to thicken and the squash should have softened.

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8) My last step, once the remainder of the stock has been absorbed and the squash is cooked, is to add 1 cup of hot water. Continue to stir.

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9) Once the water is absorbed the starch in the rice should have been released and created a creamy risotto. Salt and pepper to taste.

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And with grilled corn and homemade buttermilk biscuits…its dinner!

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You can add any vegetables you wish. Broccoli would be nice, as well as, cauliflower, too!
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Arthur’s Risotto

A rainy and cool Autumn days call for some time in the kitchen making some great comfort food! I put Gus’s bed by the table so continue his recover from TPLO surgery for his torn ACL. I like to keep a close eye on him and my investment!

Risotto is warm and filling and flavorful! You can change the flavor by adding in season vegetables from your local farmers.

Arthur’s Easy Risotto

1) In one pan, heat the oil until it shimmering. Add the garlic and onions to the oil over medium heat until soft. In a second pan, heat about a quart of broth on low.

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2) While the garlic and onion is cooking, cut the vegetables into bite size portions. These are zucchini and yellow squashes from the Raleigh Farmer’s Market.

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3) Add rice to the oil, onions, and garlic. Stir to coat with oil and cook for about 5 minutes. Add salt or pepper or spices.

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4) Add enough broth to cover the rice and cook until it is absorbed .

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5) Add more broth to cover the rice. Add the vegetables.

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6) Stir to incorporate the vegetables and cook until the broth is absorbed to your liking.

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7) Serve as a side or eat as a main course.

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8) Risotto makes great leftovers! One minute in the microwave and you have a meal!

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You could use chicken broth or beef broth, as well. You can use the left overs as a base for several different meals by adding fresh veggies, chicken or spices!

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