Anything Goes Risotto

Member Shannon Abbot brings us a flexible & forgiving risotto method, perfect “anything goes” recipe for anything that might show-up in the CSA box!   Requires less work than a traditional risotto, but is just as delicious. There’e even an option at the end for stuffing peppers with risotto, a perfect idea as we transition from late summer vegetables into cooler fall weather!

Late Summer Harvest, No-Fuss Risotto

Vegetarian (Vegan option), Side Dish or Entrée

*Adapted from the Rebar Modern Food Cookbook, by Audrey Alsterberg and Wands Urbanowicz.

Ingredients

·       3 tbsp Olive Oil

·       1 Large Onion, diced

·       6 garlic cloves

·       ½ tsp red chili flakes (or more, if you like it hot)

·       2 tsp salt (optional)

·       1 tbsp chili powder (optional)

·       2-4 tbsp dried herbs of choice (paprika, thyme and oregano are nice options)

·       2 large peppers, diced

·       1 chili pepper or jalapeño, diced (optional)

·       4 medium tomatoes or 8-10 small tomatoes, roughly chopped

·       1 ¼ cup arborio rice

·       3 cups vegetable stock, warmed

·       ½ lb. green beans, trimmed and cut in 1-inch lengths

·       1 bunch fresh herbs and/or spinach

·       1 cup aged Parmesan cheese (easily omitted for vegan option)

Instructions

1.     Heat olive oil in large pot or skillet, sauté onion until translucent.  Add garlic, chili flakes, garlic and salt, and sauté until soft but not browned.

2.     Add spices, herbs, peppers and tomatoes.  Cover and reduce heat to low, 10 min.  Stir in the arborio rice and stir well.

3.     Add the warmed stock to pan, cover and cook on low for 30 min., until all the liquid has been absorbed.

4.     Meanwhile, steam or blanch the green beans.  (HINT – you can also throw in asparagus, broccoli, etc.  Just give a quick blanch first).

5.     Stir blanched veggies and fresh herbs into the rice mixture.  Season with salt and pepper, stir in cheese if using.  Serve along side your favorite protein, or with a big green leafy salad, or just straight out of the pot.

Go all Out

The Rebar Cookbook recommends stuffing the completed risotto into hollowed-out sweet peppers, top with more cheese (e.g., feta), and baking until the peppers are tender and the cheese is melted.  Sprinkle with toasted pine nuts and serve with corn on the cob and chili-lime butter.

'Week 2' Shakshuka

This is a dish that member Rebecca Silverman likes to make during the 2nd week that veggies live in the fridge. They are getting a little tired, but still perfectly delicious. I have quarters and halves of things like cabbage and tomato left. This is a perfect dish for using up those bits and pieces and slightly tired veggies. It may not be super traditional shakshuka, but there are so many variations, and it's delicious! I do this whole dish on the stove top. There are oven variations but it's August in NYC, so, nope.

Ingredients:

-Olive oil or butter or a combo
-1 or 2 cloves of garlic, minced
-3 green onions or half an onion, chopped
-1/4 of a cabbage, cut into thin strips
-tomatoes diced (I used half a remaining tomato and the few cherry tomatoes I had left)
-chopped green or red peppers
-jarred tomato sauce (I usually have an open jar of tomato sauce in the fridge, so this is a perfect way to finish it. I used about half a jar. This is a chunky shakshuka).
-1-2 tsp of Yemeni Hawaij (I get this spice blend at Sahadi's)
-salt to taste
-optional chili sauces for garnishing like harissa or a chili crunch
-eggs

Preparation

Start by adding the oil/butter to the pan. Add cabbage, green onions and garlic. (If using a regular onion, sweat the onion before adding the cabbage), cook til softened. 

Once softened, stir in the hawaij.

Add chopped peppers. once softened and the chopped tomatoes.

Depending on how your pan heats, you might want to add a tablespoon or so of water to help the veggies soften and keep them from getting too brown. 

Once all of the veggies are cooked, add the tomato sauce.

Before the sauce starts to boil, but has been heated through, make little wells in the mix and crack your eggs into the wells. Put a lid on the pan to aid in the steaming. Once eggs are opaque (I like to leave the yolks a little runny), turn off heat, season to taste and serve.

I garnish with some of the basil from the plant that we got earlier in the season.