Sunday, August 02, 2009

Summer Vegetable Risotto

Recipe for a busy weekday evening. I like corn in my risotto. I'm also fond of scooping this into GF corn tortilla chips*.

Serves 1.5
35 minutes
- medium saucepan

8 medium okra fruits
1 medium red onion
1 large tomato
1 large ear of sweet corn
1 tsp. olive oil
1/2 c. aborio rice
[1/4 c. white wine -- optional]
1 (14 oz.) can Swanson Natural Goodness chicken -OR- veggie broth -- about 2 cups
1/2 Parmesan cheese

*Tostitos crispy rounds, restaurant style and scoops corn chips are GF

1. Remove stems from the okra and slice into 1/2" pieces. Remove ends of the onion and chop into small pieces. Cut the tomato into 1 inch pieces (don't bother peeling) and remove the corn husk.
2. Place onion into the saucepan with the olive oil and rice. Stir. Cook over medium heat until the rice is mostly translucent (will have a dot of starch in the middle)-- about 2-3 minutes.
3. Add in a splash of white wine (if you desire) and 1/2 c. of chicken broth. Stir until rice starts to simmer. Cook for 5 minutes, or until the broth is almost all absorbed.
4. When broth is almost gone from the saucepan, add in another 1/2. c of chicken broth. Cook for another 5 minutes, stirring frequently. Make sure the rice doesn't stick to the bottom of the pan.
5. Once again, when broth is nearly all absorbed, add in another 1/2 c. of broth AND the okra slices. Stir; let simmer gently. The okra will thicken the rice, watch to make sure things don't stick and burn.
6. Cook for another 5 minutes, add in the remaining 1/2 c. of broth. Throw in the tomato pieces and cut the fresh corn straight from the cob into the saucepan. Cook until rice is nice and creamy. The corn should also be crisp-tender and tomato nearly broken down. If the rice needs an additional 3-4 minutes after broth boils off, add in a splash of water.
7. When rice reaches desired creamy texture, remove from heat and stir in Parmesan cheese. Serve warm. Suggestion: Eat with corn tortilla chips.

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