I've never made a risotto before tonight. I'll admit, I was intimidated. I feel like it's FANCY & that I'm just oh so regular. But man was it YUMMY! I'm sure as I practice, it will only improve. This is the recipe I used, it's warm & perfect for the chilly weather.
**Load up on the veggies, I added more than it called for, why? Because I CAN! :)
Mixed Grain Summer Risotto
from O Magazine
Serves 6-8
2 tablespoons extra-virgin olive oil
1/3 cup chopped onion
1 small yellow squash, quartered lengthwise and thinly sliced
1 small zucchini, quartered lengthwise and thinly sliced
½ cup each brown rice, pearl barley and wild rice
¼ cup dry white wine (optional)
6 cups chicken or vegetable broth
½ cup grated Parmesan, plus more for garnish (optional)
¼ cup chopped fresh basil, plus some whole leaves for garnish (optional)
1 large tomato, seeded and diced
Salt and freshly ground pepper
Heat oil in a medium pot over medium-high heat. Add onion and cook, stirring occasionally, until softened, 2 to 3 minutes. Add 3/4 of squash and zucchini, and cook, stirring occasionally, until just softened, 2 to 3 minutes. Add brown rice, barley, and wild rice; toast, stirring often, for 2 minutes. Add wine (if using) and cook 1 minute more. Add broth; bring to a boil. Partially cover pot, reduce heat to medium-low, and simmer, stirring occasionally, until rice and barley are tender and risotto is thick and slightly soupy, about 45 minutes.
Stir in rest of squash and zucchini; cook, uncovered, until tender, 3 to 4 minutes. Remove from heat; stir in cheese, basil, and tomatoes. Add salt and pepper to taste, and basil garnish (if using).
I substituted Butternut Squash for the yellow squash, because I like it better. Other substitutes could be:
spinach leaves
asparagus
peas
mushrooms
brussels sprouts
dried fruit
Enjoy!
xo,
M.