Friday, June 10, 2011

garden risotto

boys and girls, this is a meal for the books.
this recipe is one you should print out and put all the necessary ingredients on your shopping list right away.
in fact, you should probably make it right now, eat half of it, and save the rest for breakfast tomorrow.
lately i have been obsessed with broccoli, so finding this recipe while perusing the pioneer woman's archives hit me like a ton of bricks. it's simple and delicious- the kind that makes you close your eyes and let out a big long "mmmmmmmmmmmm" when it hits your tongue. or is that just me?

vegetable risotto
adapted from the pioneer woman
serves 2

1 c arborio rice
3 c water
1 1/2 vegetable bouillon cubes
1 c chopped baby carrots
2 c chopped broccoli- fresh is best
1 c chopped yellow squash
1/2 c chopped onion
1/4 c parmesan cheese
1 T olive oil
salt and pepper to taste

to make:
1. boil your water and bouillon cubes. in a separate pot, combine 1/2 T olive oil with rice and stir til coated, cooking for 1-2 minutes
2.with stove on medium heat, add 3/4 cup of broth to rice. once the rice has sucked up all the broth, add 1 more 3/4 cup, following this process over the next 30-40 minutes, or until all the broth is incorporated into the rice. taste often, reducing heat and adding more broth as needed.
3. while your rice is simmering, grab a large frying pan (i used a wok) and saute the onion with another 1/2 T olive oil until translucent. add the rest of your vegetables and cook for 3-4 minutes, mixing as needed. add a little broth to help the process along, then when time is up remove from heat and put in serving bowl.
4. when rice is done, cut the heat and add parmesan cheese and mix until incorporated. add rice to vegetables, then give them all a stir. salt and pepper to taste.

honestly, if this isn't the best thing you've eaten for the month of june, well, don't even worry. it will be.

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