I’ve been back from the land of plenty for a few days now, but it’s been kind of a hard week for me, pain-wise, so we’ve been sticking with old standards. Like pasta with white beans and vegetables, chickpea dal with some awesome fresh tomatoes, pizza, and burritos.
Tonight, I powered through and cooked something that actually took effort: risotto. I usually use barley for risotto, but when I was visiting my family, I couldn’t find barley that wasn’t the quick cooking kind at Trader Joe’s, so I decided to go outside of my comfort zone and actually make real risotto, with arborio rice. And, despite many less than stellar experiences with rice-based risotto in the past, I thought it was awesome. I recreated the recipe I made for my parents tonight, with a few modifications.
The inspiration for this came from a recipe that Dayna sent me a few weeks/months back, a corn and tomato risotto that uses milk and water instead of broth. I still haven’t tried that method, and I meant to tonight, but I made dinner immediately after waking up from a four hour nap, so it slipped my mind. It’s on my list, though.
- olive oil, probably 1-2T
- 1 clove of garlic, minced
- 1/3C dry white wine
- a little over 1C arborio rice
- 4C vegetable broth
- kernels from 2 ears of corn (this corn was local and awesome)
- chopped tomatoes (I used about 1C cherry tomatoes from the farmer’s market, halved)
- small yellow squash, grated or diced very small (extra points for me since this was also local)
- ~1/2C shredded Parmesan cheese
- Put broth in a saucepan, heat over medium.
- Heat oil in a large pot over medium heat. When hot, add garlic. Stir and cook until fragrant.
- Add rice to large pot. Stir occasionally, for about 2 minutes, until rice is well coated, adding oil if needed.
- Add white wine. Stir occasionally until absorbed.
- Add 1/2C broth, stirring until absorbed. Repeat until all broth is gone. It’s very soothing.
- When liquid is nearly absorbed, add cheese. Stir until melted. Add vegetables and cook, stirring often, until heated through.
- Eat it. Love it.