i made a good risotto tonight and since i made up the recipe i thought i'd jot down how i made it for future references. i've been trying to use up the green tomatoes from our end of the season garden and this was a really good way to do that.
green tomato and pumpkin risotto
saute 1/2 onion in olive oil till soft.
add 4 chopped green tomatoes and cook on medium for a few minutes. add 1 chopped clove garlic.
add 1 cup arborio rice and mix around for a minute.
and 1 cup pumpkin puree and 1 cup white wine. mix well and cook until liquid dissolves.
add 1 cup of veg stock, stir and cook until liquid is dissolved.
continue adding 1 cup of veg stock at a time until you've added a total of 4 cups of liquid.
when almost done salt and pepper to taste. add a pinch of cayenne and clove.
so good!
as an aside, we finished insulating under the house last saturday. i'm really, really glad that we did it, even though it was laborious work. i'm home sick this afternoon and it's really nice to have a cozy, less drafty house to rest in. it's amazing what a difference it made. the floors are WAY less cold than they used to be and the house just seems overall less drafty. definitely a wise decision!
3 comments:
does the 4 cups of liquid include the wine?
this sounds really good.
yes, it includes the wine. and if someone didn't want to use wine they could do all broth.
Um, this was awesome. Ended up using chicken stock b/c that's what we had. The risotto almost tasted like sweet & sour--I guess it was the mix of the tart green tomatoes and the sweet pumpkin?
Now I'm bummed tomato season's over.
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