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Risotto is one of my Comfort Foods...aaand wine isn't so bad either!

July 16, 2016

Zucchini & Fennel Risotto with Fresh Tomato Sauce

Serves 4-6

 

Risotto Ingredients:

 

2 cups Arborio Rice

8 cups Vegetable Stock

1 ½ cups white wine

½ Sweet Onion thinly sliced and diced

6 Tblsp Olive Oil

2-3 Zucchini grated into shreds

1 Fennel Root grated into shreds

1 tsp thyme (fresh or dried)

1 pouch of saffron or a pinch of saffron

Pepper to taste

Garlic Salt to taste

½ cup of Parmesan Cheese or Vegan Parmesan Cheese

 

Tomato Sauce Ingredients:

 

12-14 ripe Roma or Campari Tomatos chopped into bite sized pieces

¾ of a Brown or Sweet Onion-thinly sliced

¾ cup Olive Oil

¼ cup White Wine or Sweet Sherry

Salt & Pepper to taste

Red Pepper Flakes to taste (depending on how spicy you want it)

 

Directions for the Risotto:

 

In a large pot sauté the onions, zucchini and fennel with the olive oil until soft. Add the Arborio Rice and wine and deglaze the pot. Continue stirring until wine is absorbed, then start adding the vegetable stock approx 1 cup at a time over low heat, until absorbed before adding another. Once all the broth has been added, season the Risotto with saffron, thyme, salt & pepper and taste. If the rice is still crunchy, reduce heat a little more and slowly add 1 cup ata time of water , stirring very frequently to avoid rice sticking to the bottom of the pot, until tender. When the rice is tender and the liquid is mostly absorbed, add the parmesan cheese & stir. At the very end, add the fresh tomato sauce, stir and serve on a large plate, so risotto can spread out. Garnish with freshly grated Parmesan Cheese.

 

Directions for the Fresh Tomato Sauce:

 

In a large sauté pan, add the olive oil and onions and cook over a low heat until onions barely begin to brown. Then add the chopped up tomatoes (seeds, juices and all), red pepper flakes, salt & pepper and simmer over a low heat until much of the tomato juices are absorbed, (approx 20 min) Then add the wine or sherry, simmer a little longer (approx 5-10 min) and then stir into the risotto.

 

Buon Appetito!!

 

 

 

 

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