I am not a big fan of Italian food because I’m not crazy about tomato sauce, so risotto stands out as a shining beacon of pasta goodness. I often order this at restaurants (heck, last Restaurant Week I had two courses of risotto at Locke Ober) but have never made it myself.
I spent my Sunday night whipping up an inaugural batch of risotto in my new bright red cast iron pot, and the result was spot on. It really tried my patience since I generally turn up the heat and get my food cooked asap, but taking my time to stir and simmer was more fun than I expected.
This recipe, which I got in my email a few months ago served as the basis of my risotto, but then I changed absolutely everything since I a) already had asparagus a few days ago and b) I don’t eat shrimp. Also, c) I love any and every excuse to eat goat cheese.
This dish is great with a simple salmon on the side. Before you start making the pasta, marinade salmon (1/4 lb per person) with lemon juice and dill. About 13-15 mins before the risostto is done, pop in the oven at 375 degrees and cook until flaky.
Rich and Creamy Risotto with Squash
- 4 cups chicken or vegetable broth (can be made from bullion cubes and water)
- 2 tsp olive oil
- 1 sweet onion (Vidalia or other) chopped
- 1 cup Arborio rice [look for this on sale – it can be quite expensive in the grocery store but I got 5 cups worth for $2.99 at Ocean State Job Lot!]
- 2 cloves of garlic, minced
- 1 medium zucchini, sliced thin
- 1 medium yellow squash, sliced thin
- 1 cup Portobello mushrooms
- 4 tbsp goat cheese
- 1-2 tbsp chopped dill [you bought it, might as well use it!]
- 2 tbsp lemon juice
- 1/4 tsp salt
- dash of black pepper
Let’s get cookin’!