summer-risotto
There is something bittersweet about today. In my part of the world, the morning is overcast and the construction that has been droning away all summer long across the street has taken on a melancholic buzz. As we get the first bracings of fall on the breeze and start to think about coming inside and putting on shoes, this time of year can feel a little nostalgic . But it’s also a cozy time. The idea of turning on the oven starts to sound very appealing.
So too does the idea of hovering over the stove stirring something like this. Granted, it’s not full-blown fall and I’m getting a little ahead of myself and the natural rhythm of things. I just like to be prepared for what’s coming next. It’s the scout in me.
And one thing that makes being prepared a cinch is templates. Don’t you love at the end of recipes where they list a bunch of variations? It makes me feel as if I have a toolbox of recipes, that dinner is only a matter of swapping in and swapping out. This is, in part, why I loved this risotto recipe. Now, while we are smack in the middle of tomatoes and zucchini, this dish is the essence of summer: top with a spoonful of homemade pesto and you’ll be in heaven. But the list of variations means it won’t outlive its usefulness. There’s a season of butternut squash and shiitake mushrooms right around the corner.
Get more rice and grain recipes>>
Mixed Grain Summer Risotto
from
O Magazine
Serves 6-8
2 tablespoons extra-virgin olive oil
1/3 cup chopped onion
1 small yellow squash, quartered lengthwise and thinly sliced
1 small zucchini, quartered lengthwise and thinly sliced
½ cup each brown rice, pearl barley and wild rice
¼ cup dry white wine (optional)
6 cups chicken or vegetable broth
½ cup grated Parmesan, plus more for garnish (optional)
¼ cup chopped fresh basil, plus some whole leaves for garnish
(optional)
1 large tomato, seeded and diced
Salt and freshly ground pepper
Heat oil in a medium pot over medium-high heat. Add onion and cook, stirring occasionally, until softened, 2 to 3 minutes. Add 3/4 of squash and zucchini, and cook, stirring occasionally, until just softened, 2 to 3 minutes. Add brown rice, barley, and wild rice; toast, stirring often, for 2 minutes. Add wine (if using) and cook 1 minute more. Add broth; bring to a boil. Partially cover pot, reduce heat to medium-low, and simmer, stirring occasionally, until rice and barley are tender and risotto is thick and slightly soupy, about 45 minutes.
Stir in rest of squash and zucchini; cook, uncovered, until tender, 3 to 4 minutes. Remove from heat; stir in cheese, basil, and tomatoes. Add salt and pepper to taste, and basil garnish (if using).
Recipe variations:
- Spring: Peas, asparagus, and watercress or spinach leaves.
- Fall: Shiitake mushrooms, bok choy, radicchio, and flat-leaf parsley.
- Winter: Acorn or butternut squash, dried fruit (such as apricots, cranberries, golden raisins, and cherries), and brussels sprouts (add them near the end of cooking).
