After the holidays are over, the gifts unwrapped, the new year rung in, and the decorations stored away for another year, the cold winter weather remains. When the wind brings chills to the bone, nothing warms your insides quite like a bowl of steaming risotto.
Though its thick texture and warm goodness may be delicious on its own (and it is), I love adding fresh vegetables to a risotto to give it a unique twist. Virtually any vegetable (depending on your personal tastes of course) would add a distinct flavour to a risotto. In the winter months, however, I tend to choose a summer vegetable to add colour to the dish and to remind me of the warm months that lay ahead.
Zucchini is readily available year round, though it is actually a summer squash. Its dark green peel adds a beautiful contrast to the white rice and its flavour is not strong enough to overpower, but is distinct enough to tease the palate. This quick and simple risotto will shift your focus away from the cold and onto devouring every last tasty morsel.
Rosemary Zucchini Risotto
Serves 2 (or 1 on those extra cold nights)
Items you'll need:
- 1 cup of Arborio rice
- 4 tbsps of olive oil
- 1 medium-sized zucchini
- A few sprigs of rosemary
- Salt and pepper to taste
What you'll need to do:
1. Fill a medium sized sauce pan 3/4 with water (approximately 2 cups) and set over medium to high heat. As the water begins to boil, add 2 tablespoons of olive oil and a pinch of salt.
2. As the salted water and oil boil, reduce the heat to medium and add the rice. Stir slowly and constantly for two to three minutes. Add the rosemary (torn into pieces) to the water and continue to stir periodically so the rice doesn't have the opportunity to stick to the bottom of the sauce pan.
3. As the rice simmers, wash the zucchini and slice it lengthwise to create two long pieces. Discarding the tips of both ends, chop each long piece into small semi-circles and place in a small frying pan. Add the remaining two tablespoons of olive oil and add salt and pepper to taste. Set the frying pan over medium heat and stir until the pieces become soft.
4. When the zucchini pieces are soft to the touch, remove the frying pan from the heat and add the zucchini to the rice. Stir well.
5. As the rice cooks, it will absorb most of the water. If the rice hasn't fully cooked and begins to stick to the bottom of the sauce pan, you may need to add more water (2 tablespoons at a time). Continue to stir the rice until it has a thick consistency but still has a slight bite (similar to al dente pasta).
6. When cooked to your personal preference, remove the rice from the heat and add salt and pepper to taste (if desired).
Scoop a generous helping into a large bowl and sprinkle with fresh rosemary. Pour yourself a large glass of wine and try your best to let the rice cool for a moment before digging in.
Buon Apetito!
Debora Marino - Debora is a freelance writer (and aspiring novelist) whose passions include travel, delicious cuisine, fine wine and the written word.
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