Register    Reset Password

Summer Risotto

Submitted by: katieiacobellis on August 20, 2012
0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5
Loading...
Summer Risotto

So back in January, I sent a couple of posts in that my husband and I were going to try at least one new recipe each month. We’ve been successful so far, but I have barely written about them recently!

//

This month, however, I was inspired to do …

Difficulty:

Ingredients

Directions

So back in January, I sent a couple of posts in that my husband and I were going to try at least one new recipe each month. We’ve been successful so far, but I have barely written about them recently!


This month, however, I was inspired to do so because our new recipe was just *that* good. My husband decided that he wanted to try risotto, as he has seen it on TV a lot. (We love watching food competition shows.) I did some research online, and found a few recipes that sounded interesting, but nothing that blew me away. Since I’d like to think that I’m a pretty decent cook who can improvise, I took the basic recipes I found and made them my own with what I had on hand. The result was zucchini basil risotto, which I have to say, is pretty darn good!

I started out by warming up one carton of chicken stock (I didn’t have enough frozen homemade stock, otherwise I would have used that) to a simmer. I kept that on my back burner on low while I prepared everything else:
* 1/2 medium onion, chopped fine
* 2 garlic cloves, minced
* 1 zucchini, seeds removed and chopped fairly small
* 1/4 cup parmesan cheese, grated
* 2 tablespoons basil, sliced into ribbons
* 1-1/4 cup arborio rice

After I cut everything up, I warmed about one tablespoon of olive oil on medium heat, and sauteed the onion and garlic until translucent. To this I added my rice (raw) and cooked until it too started looking translucent. I then added my zucchini and cooked it for about a minute or so until it just started to soften.

The next part is where the real work and patience paid off. Once the zucchini was soft, I added one ladle of my warm stock and stirred until the broth was absorbed by the rice. This took about two minutes, then I added another ladle.

IMG_0950

I repeated this until the rice was al dente (still a *very* small crunch to it) then I stirred in my cheese and basil. When I added the cheese, I had about two ladles of broth left, which was perfect.

IMG_3366

After the cheese melted, I stirred in one ladle of broth, and let that absorb. At this point, my skillet was pretty much filled to the brim. I had not factored in how much the rice would expand in the cooking, but now know to use the largest skillet when making this again.

Right before I served the risotto, I stirred in the very last ladle of broth, but didn’t wait for that to absorb. This made the dish really creamy without having to add anything extra, like actual cream or more cheese.

I have to say, after making this, that I was extremely pleased with how the dish turned out. It was not very much work, just time and patience, and resulted in a huge batch. There was enough for four very large bowls, which was more than enough for just the two of us. Oh, and the fact that my husband has requested this again already (it’s only been one week!) means that it is a winner in my book.

I think next time I try it out, I will experiment more with my ingredients and will try swapping the vegetable for what else may be in season. I foresee lots of corn risotto the rest of this summer, and maybe butternut squash in the fall!

IMG_3942

Get the handy print page and save it to your recipe box:
Zucchini Basil Risotto

< Do you have a recipe post or kitchen-related story to share on the Farm Bell blog?
See Farm Bell Blog Submissions for information, the latest blog contributor giveaway, and to submit a post.

Want to subscribe to the Farm Bell blog? Go here.

What can you enter to win this month? Click here.

Categories: Blog

Did you make this recipe? Share your photo here:

Make sure the page has finished loading before you upload a photo.

Max photo size is 512KB. The best size to upload is 500 x 375 pixels.

By uploading a photo, you attest that this photo belongs to you. If you are uploading a photo that does not belong to you, please provide documentation that you have permission to use the photo to FBRblog(at)yahoo.com or the photo will not be approved.


Other recipes you may enjoy:





Comments

3 comments | RSS feed for comments of this post

  1. 8-20
    12:09
    pm

    This looks excellant! I cannot wait to try it out. The last time I made risotto I used a seafood stock that I made from a “concentrated base” I bought from soupbase.com. (amazing quality stuff) It was really really good. I’ve been wanting to try risotto with some garden veggies and this just inspired me! Thanks for sharing!

  2. 8-20
    11:42
    pm

    Delicious! We made it for dinner tonight with our last garden zucchini. It took more than 4 cups of stock but that may have been because it cooled off (I measured my husband’s homemade chicken stock out, put it on to warm, turned my back and it boiled over the pan – not sure how much we lost. But after that, I turned the heat way down, probably too much). The addition of the basil was an wonderful pairing of flavors. We will make this again – thanks for posting the recipe.

  3. 8-22
    2:42
    pm

    I’m so glad the recipe worked out for you! We made it again the other day with some zucchini and a little bit of corn left over from the farmers market and it was just as good 🙂

Leave a Comment

You must be registered to post a review or comment.

Already registered? Use the login form at the top of the page.

Search Farm Bell Recipes

Generic selectors
Exact matches only
Search in title
Search in content
Search in posts
Search in pages
Filter by Categories
All Recipes
Appetizers & Snacks
Bagels
Bean Soups
Beans
Beans, Grains & Rice
Beef
Beverages
Biscuits
Blog
Boiling Water Bath
Bread Machine
Breads
Breakfast
Brownies
Budget
BWB Condiments
BWB Fruits
BWB Jams, Jellies, Butters & Preserves
BWB Marmalades & Conserves
BWB Other
BWB Pickles & Pickled Stuff
BWB Salsas
BWB Sauces
BWB Tomatoes & Combos
BWB Vegetables
Cakes
Candy
Canning
Casserole
Casserole
Casserole
Cereals
Cheese
Cheesecakes
Chilis
Chowders
Cobblers
Coffee Cake
Cold Remedies
Condiments
Cookery 101
Cookies & Bars
Cream Soups
Crisps
Crock Pot
Crowd-Size
Crusts
Cupcakes
Cure & Smoke
Dairy
Dehydrating
Desserts
Diabetic
Dips
Doughnuts
Dressings
Egg Dishes
Eggs
Entertaining
Fat-Free
Featured
Fermenting
Fillings
Fish
Food Photography
Freezing
Frostings & Icings
Frozen
Fruit Breads
Fruit Cakes
Fruit Salads
Fruits
Gift Basket Goodies
Giveaways
Gluten-Free
Goat Cheeses
Gourmet
Gravies
Griddles
Grill-Outdoor Cooking
Hard Cheeses
Herbs & Spices
Holiday
Homemade Cheese
How To
Ice Creams
Ingredients
Ingredients & Mixes
Jell-O
Jell-O Salads
Kid-Friendly
Kitchen Gadgets
Kosher
Lactose-Free
Lamb
Leftovers
Lettuce & Greens
Low-Carb
Low-Fat
Low-Sodium
Main Dish
Marinades
Meat Salads
Meet the Cook
Muffins
Non-Dairy
Old-Fashioned
One Dish Meal
Other Breads
Other Breakfast
Other Condiments
Other Dairy
Other Desserts
Other Main Dish
Other Salads
Other Side Dishes
Other Soups & Stews
Other Special Diets
Pasta
Pasta
Pasta Salads
Pastries
PC Beef
PC Chicken
PC Meats
PC Other
PC Poultry
PC Soups & Stews
PC Veggies
Pets
Pickling
Pies
Pizza
Pizza Crusts
Pork
Potato Salads
Potatoes
Potluck
Poultry
Presentation
Preserving
Pressure Canning
Pressure Cooker
Puddings & Custards
Recipe Requests
Relishes & Chutneys
Rolls
Rubs
Salads
Salads
Salsas
Sandwiches
Sauces
Scones
Seafood
Side Dishes
Soft Cheeses
Soups & Stews
Sourdough
Special Diets
Special Occasions
Steam Juicer
Stocks
Stuffings
Substitutions
Syrups
Tarts
Tips & Tricks
Tortillas & Pitas
Using FBR
Vegan
Vegetable Breads
Vegetable Salads
Vegetables
Vegetarian
Wild Game
Yeast Breads








If you would like to help support the overhead costs of this website, you may donate. Thank you!


We Want to Meet You


Farm Bell Recipes is all about you! If you're a member of our community and have been submitting recipes and/or blog posts to Farm Bell Recipes, we want to meet you!
Go to Meet the Cook and submit the form to be featured.


Canning Tutorials

Recent Reviews and Comments




Latest on the Forum

The Farmhouse Table

The Canning Pot

Sign up for the
Chickens in the Road Newsletter




Thanks for being part of our community!