So sorry…I know I’ve been lagging on my cooking section, but I’ve been dealing with a lot of neck pain from the accident that occurred on our vacation in July and I just haven’t been able to stand very long in the kitchen. I know…I know, we have this brand new kitchen that is begging me to cook in it and I can’t. It’s like a perfect spring day where everyone is outside enjoying the beautiful weather and I’m inside dealing with a bad case of allergies. Serious sad face! So, instead of not posting anything for a while I decided to enlist a little help from The Hubby and here we go…
I will be the first to admit that Wolfgang Puck would not approve of this “thick” Risotto. If by chance you watched this season’s Next Food Network Star you will probably remember the episode where Wolfgang Puck actually took contestant Jyll Everman back into the kitchen to show her how to properly make Risotto after she presented a batch that the iconic chef did not feel was good enough. Nevertheless I promise you will love this yummy tasting and on the healthy side, vegetable risotto.
2 cups broccoli flowerets
1 cup finely chopped zucchini
1 cup finely chopped yellow squash
1 cup finely chopped red bell pepper
2 1/2 cups chicken broth
1 tablespoon extra virgin olive oil
2 tablespoons finely chopped onion
1/2 cup Arborio or other short-grain rice
1/4 cup dry white wine or water
1/3 cup freshly grated Parmesan cheese
1. Chop zucchini, yellow squash, red bell pepper and onion.
I have a method to make these as uniform chops as possible. First slice a few rounds of the zucchini, squash, pepper or onion, stack and cut evenly as shown below.
Then turn the stack clockwise or counter clockwise, whatever floats your boat, and slice in the the same fashion so you end up with nice even sized chops as shown below.
2. Steam broccoli, zucchini, yellow squash and bell pepper 3 minutes or just until crisp-tender. Rinse with cold water, drain and set aside.
3 Bring chicken broth to a simmer in a small saucepan; keep hot over low heat.
4. Heat oil in a heavy, large saucepan over medium heat. Add onion to oil. Reduce heat to medium. Cook and stir about 5 minutes.
Add rice, stirring to coat with oil. Add wine; cook and stir until almost dry. Add 1/2 cup hot broth; cook and stir until broth is absorbed.
Continue adding broth, 1/2 cup at a time, allowing broth to be absorbed before each addition and stirring frequently. (Total cooking time for broth absorption is about 20 minutes).
5. Remove from heat and stir in cheese.
6. Add steamed vegetables and mix well.
7. Serve immediately
As always, if you try this recipe…please come back here and share with all of us how you like it or not.
Have a Fab You Bliss day!