Subject: Summer Squash Risotto
From: Unicorn (unicorn@indenial.com)
Date: Sat May 04 2002 - 02:46:38 EDT
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F O O D F U N N Y
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Thanks to Darlene Schwartz from Wisconsin for this touching true food
funny:
One day, years ago when my daughter was 5 years old, she had invited a
friend over to play. I had just finished baking a batch of cookies
and they were eager to have some with milk. I was handing one to my
daughter and her friend, asking them what the magic word was to get
what they wanted. I was thinking "thank you," of course, but my
daughter piped up and said "Grandma!" I just had to call my mother to
tell her that she was the magic word and "thank you" wasn't in my
daughter's vocabulary any more. She then asked me if I'd given the
girls a couple extra cookies! Up until the time my mother passed
away, "Grandma" was always the magic word.
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T O D A Y ' S R E C I P E
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Although the ingredients for this recipe are available year round,
this dish will taste especially good with the first fresh vegetables
from your summer garden.
Summer Squash Risotto
1 Tbs (15 ml) olive oil
1 zucchini (courgette), sliced
1 yellow summer squash, sliced
1 medium onion, finely chopped
2-4 cloves garlic, finely chopped
6-8 Roma tomatoes, quartered
1 tsp (5 ml) dried oregano
1 1/2 cups (375 ml) arborio rice
4 cups (1 L) hot vegetable or chicken stock, or water
1/4 cup (60 ml) freshly grated Parmesan cheese
2 scallions (spring onions), green and white parts,
thinly sliced for garnish
Heat the oil in a large saucepan over high heat and saute the zucchini
and yellow squash until lightly browned. Remove with a slotted spoon
and set aside. Saute the onion and garlic in the remaining oil until
tender but not brown, about 5 minutes. Add the tomatoes and oregano
and cook 5 minutes. Add the rice and cook over moderate heat for 2
minutes. Add the hot stock 1/2 cup (125 ml) at a time, stirring
frequently and adding more stock as it is absorbed by the rice. Cook
for 20 to 25 minutes, until the rice is al dente and creamy. Stir in
the cheese, salt, and pepper, and serve immediately garnished with
sliced scallions. Serves 4 to 6.
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