food.lainehardy.com

Recipes + Ideas About Food and Community

Tag: Rice

Summer Squash Risotto

I suppose I have a risotto for all seasons. This one is just right for a cool, rainy spring evening in Austin; comforting but bright and summery. The base is sweet onions just harvested from my garden. Pulling 50 beautiful little onions out of the dirt is a great way to celebrate the end of another semester. Cooking up recipes full of them is a great way to celebrate being on vacation.


2 Tbs Butter
1 cup Sweet Onion [Texas 1015 or the like, chopped]
4 Garlic Cloves [minced]
2 medium Summer Squash [mixed colors, grated]
1/2 cup White Wine
4 cups Vegetable Broth
1 cup Arborio Rice
Lemon Zest from 1 lemon
1/4 cup chopped Flat Leaf Parsley + Basil
Salt to Taste

Heat vegetable broth and keep at a low simmer.

Melt butter in a large shallow sauce pan over medium low heat. Saute sweet onion till translucent, about 5 minutes. Add garlic + summer squash. Season with salt, depending on how salty your veggie broth is. Cook for a few minutes more, until the squash just begins to soften. Add rice + toast for a minute. Add wine + stir. After all liquid is absorbed, add about a half cup of vegetable broth. Stir frequently until liquid is absorbed. Repeat until all broth has been added and rice is tender and mixture is creamy. Stir in basil + parsley. Serve in shallow bowls garnished with plenty of lemon zest.

Serves 4 as a substantial side.

Butternut Squash Risotto

1 Tbs Butter
1 Tbs Olive Oil
1-1/2 cups Onion [chopped finely]
4 Garlic Cloves [minced]
1 small Butternut Squash [peeled + chopped, about 3-1/2 cups]
1/2 cup Dry White Wine
1 cup Arborio Rice
4 cups Vegetable Broth
1/2 tsp Mexican Mint Marigold [or Fresh Tarragon, minced]
1 cup Arugula [chopped finely] + a few handfuls for serving
Salt to Taste

Heat vegetable broth in a small pan to a simmer. Keep over low heat.

Melt butter + heat olive oil in a large shallow pan over medium heat [15 quart saute with 2″ sides is perfect.] Add onion, season with salt + saute for about 5 minutes. Add garlic, butternut squash + a bit more salt, then turn up the heat slightly and cook 5 minutes more, stirring infrequently. Add rice + toast for about two minutes, stirring frequently. Pour in wine + stir frequently until liquid is absorbed into rice.

Reduce heat to medium then add hot broth about 1/2 cup at a time to the rice + vegetable mixture, stirring frequently. Add the next half cup when all the liquid has been absorbed until you have added all 4 cups + rice is tender.

Stir in arugula + Mexican Mint Marigold. Allow to stand 5 minutes before serving on a bed of arugula leaves.

4 main course servings.

Green Curry Risotto


2 1/2 cups Butternut Squash [chopped into bite size pieces]
2 Tbs Olive Oil
1 Sweet Onion [medium, chopped, about 1 1/2 cups]
3 Garlic Cloves [minced]
1 Tbs Ginger Root [fresh, peeled + minced]
1 cup Arborio Rice
1/2 cup Dry White Wine
14 oz Coconut Milk
2 1/4 cups Vegetable Broth
2 Tbs Thai Green Curry Paste
1/2 cup Basil [fresh, chopped]
3 springs Thyme
1/2 Tbs Oregano [fresh, chopped]

Steam or pressure cook the butternut squash until very tender. In a medium saucepan, bring the coconut milk + vegetable broth to a gentle simmer and hold over low heat.

Meanwhile, saute onion, garlic + ginger in olive oil for about 10 minutes, until onions are softened. Add rice + toast, stirring frequently for about 2 minutes. Add half a cup of wine + cook, stirring frequently, until the rice has absorbed all the moisture. Continue to cook the rice, adding 3/4 cup of coconut broth as it is absorbed.

Stir the curry paste into the last cup of broth until well mixed. Add the cooked butternut squash + herbs with the last cup of coconut broth to the rice. Stir all the ingredients together gently + adjust the salt if necessary. Cook another couple minutes, then allow to stand for 5 minutes before serving.

Makes 4-6 servings.

Powered by WordPress & Theme by Anders Norén