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.
