April 28, 2010 Broccoli Zucchini Risotto
When I first decided to take on the challenge of making my first risotto I was a bit apprehensive. A few questions floated in the back of my mind, what is this fancy almost pretentious sounding dish? How is it so delicious? And why does it take so long to make? Being one who has little to no patience I was worried that I would not be able to hold up to the challenge. I enjoy cooking immensely and always have but it was not until recently that I began to expand my culinary palette to involve more creative dishes. While I can make a mean mac and cheese and the best damn vegan cupcakes you’ll ever have, I realized that I needed to venture into other culinary fields.
So now, after several trial runs (one failure and multiple successes) risotto has become a staple in our home. I’ve made it in a variety of ways, utilizing various vegetables laying around in the fridge such as mushroom, zucchini, and broccoli. I keep all of the ingredients on hand so I can make one on the spot, say if a friend drops by. This weeks risotto was inspired by the vegetables we had left over in the refrigerator.
Broccoli Zucchini Risotto
- 2 quarts vegetable broth
- 2 TBSPs Olive Oil
- 3 TBPs butter
- 1/2 medium onion, chopped
- 2 garlic cloves, minced
- 1/2 medium shallot, chopped
- 1/2 medium zucchini, sliced than quartered
- 1/2 cup fresh broccoli, chopped
- 1 1/2 cups arborio rice
- Freshly minced parsley
- Freshly grated parmesan reggiano
- First things first. In a medium sauce pan bring the vegetable broth to a boil. It’s important that the broth remains hot, after it comes to a boil, reduce to a simmer and cover.
- In a large pot melt 2TBPs olive oil and 1 TBSP butter on medium heat. When the butter begins to foam add the garlic, shallot and onion and stir occasionally until translucent.
- Add the zucchini and broccoli and cook until tender to a fork.
- Add the arborio rice and stir well until the rice is coated in a thin layer of olive oil. If needed add a slight amount of oil to ensure its coated and will not stick to the bottom of the pan.
- Once the rice is well coated begin to add the hot broth a ladle at a time to the rice. Stirring often let the broth to be fully absorbed into the rice before adding another ladle full.
- Continue this process about 30-40 minutes until the rice is tender to the teeth.
- Reduce heat and add the remaining butter, fresh parsley and cheese.
- Stir until thick and creamy.
Serve immediately!
- Leave a comment
- Posted under cooking, food
