Howdy, all – hope you had a nice weekend!
It was crazy gorgeous around here (albeit HOT!) so I had a little fun in the sun starting with a visit to the Farmers’ Market on Saturday morning with Lincoln and my Mom. It was so nice to get back and see how much the produce has changed in the past month!
The sweet corn was stacked high, melons were everywhere, and I even spied a few apples – squee!
We stocked the stroller with tons of summer goodies, including juicy cherry tomatoes,
and precious baby boys. Lincoln falls asleep the second he gets packed up into his car carrier, so I’ve been running errands and doing things like visiting the market during his nap times. I’m able to be productive, and he sleeps right through it. Win, win! (Geez, his little hands look enormous in this photo!)
One thing I was not prepared for was a few fall decorations out already. How do we feel about this? I adore the season but feel like I’ve been so busy the entire month of August that I didn’t really get a proper chance to say goodbye to summer. That being said, Iowa football starts next weekend and I CANNOT FREAKING WAIT!
Ahem! Anywho, I put all my Farmers’ Market finds to good use and made a big batch of fresh Summer Farmers’ Market Risotto for lunch on Saturday. It was ah-mazing!
I used my standard risotto recipe, then packed it full of farmers’ market goodies like tomatoes, sweet corn, zucchini, and basil. This was fresh, light, creamy – so yummy. Plus it cooked in about 30 minutes. Totally doable. Every time I make risotto I fall more in love with it. I already have an epic fall version brewing in the back of my mind. Only a few more weeks until it’ll be seasonally appropriate to bust it out.
Unlike the Reese’s Peanut Butter Cup Pumpkin Ben surprised me with a few weeks ago. Unseasonably early candy never felt so right…nor tasted so good.
Anyway, start the risotto by heating 3 – 3-1/2 cups chicken broth in a saucepan. You’ll be adding the broth to the risotto one ladleful at a time, and you want it to be hot so it doesn’t bring the temperature of the dish down. I used about 3-1/2 cups total, but you might need a little less. You could also use vegetable broth to make this a vegetarian dish!
Meanwhile, heat 1 Tablespoon butter in a large skillet over medium heat then saute 2 chopped green onions until tender, about 2-3 minutes. Add 2 minced garlic cloves then saute for 30 more seconds.
Next add 3/4 cup arborio rice then stir to coat in the butter.
Arborio rice is short and very starchy which is what makes risotto so deliriously, deliciously creamy. You can find it in any grocery store – look in the bulk bins to find the best deal.
Now add 1/4 cup dry white wine (I used pinot grigio) then stir until the rice has nearly absorbed it. Next add 1 ladleful hot broth and stir until nearly absorbed. Keep adding the broth then stirring until nearly absorbed. The dish took about 30 minutes of active stirring time.
I suggest pulling over a chair and putting on some tunes. Lazy? Maybe. Comfy? Yes!
K, time to add the veggies!
When there’s 1/3 of the broth left, add 1 small quartered/chopped zucchini (about 1 cup) then season with salt and pepper and stir, stir, stir.
When there’s 1/4 of the broth left add 1 ear sweet corn cut off the cob (about 3/4 cup) then stir, stir, stir.
Finally, with the last broth addition add 1 large chopped and seeded tomato (about 1 cup) and, say it with me, stir, stir, stir!
Once all the broth has been absorbed, and the rice is tender, take the skillet off the heat then stir in 1/4 cup grated parmesan cheese, and a handful chopped basil.
Scoop the risotto onto plates, top with more fresh basil and parm, if you please, then enjoy!
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Summer Farmers’ Market Risotto
Summer Farmers' Market Risotto is packed with fresh, summer farmers' market finds.
- 3 - 3-1/2 cups chicken or vegetable broth
- 1 Tablespoon butter
- 2 green onions, chopped
- 2 garlic cloves, minced
- salt & pepper
- 3/4 cup arborio rice
- 1/4 cup dry white wine (I used pinot grigio)
- 1 small zucchini, quartered and chopped (about 1 cup)
- 1 large tomato, seeded and chopped (about 1 cup)
- 1 ear sweet corn, kernels cut from cob (about 3/4 cup)
- 1/4 cup freshly grated parmesan cheese
- handful torn fresh basil
- Bring chicken broth to a boil in a small saucepan. Reduce heat to low and keep hot.
- In a large skillet, melt butter over medium heat then add green onions, season with salt and pepper, and then saute until tender, about 3 minutes. Add garlic then saute for 30 more seconds.
- Add rice then stir to coat in butter. Add wine then stir until nearly absorbed by rice. Add 1/2 cup chicken broth then stir constantly until broth is absorbed. Continue adding broth, 1/2 cup at a time, stirring constantly until nearly absorbed before adding more.
- When there’s 1/3 of the broth remaining, add zucchini, season with more salt and pepper, then continue stirring. When there's 1/4 of the broth left, add corn then continue stirring. Add the tomatoes with the last batch of broth then stir until absorbed.
- Take risotto off heat then stir in parmesan cheese and basil. Add more salt & pepper to taste then serve.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
Risotto can be a really heavy dish loaded with butter and cheese, but this was fabulously light and fresh. A perfect way to use up all the veggies you picked up from the market this weekend.
Oh, it’s also husband-approved! ;)