Thursday, March 24, 2011

Risotto di Pomodoro e Zucchine

Risotto, everyone knows is hard to prepare. Or that is what I thought until now! Risotto di pomodoro e zucchine is a pilaf that with just a few minutes and a few ingredients is easy to prepare, inexpensive, and delizioso.

Informazioni di base:
Risotto is a certain type of short grain rice with a softer exterior shell that slowly absorbs liquids and creates a creamy consistency.  This creamy consistency is what differentiates risotto from good ole Uncle Ben's.

Tomato & Zuccini Pilaf
1.5 cups vegetable stock
2 cups peeled tomatoes (canned or fresh)
2 cups zuccini chopped
1 sweet white onion chopped
1 garlic clove, minced
2 tablespoons EVOO
1/4 teaspoon ground Cinnamon
1/2 teaspoon sugar
1.5 cups Risotto or whatever rice you have in your pantry
Salt & Pepper to taste
1/4 cup chopped fresh green herbs.  I prefer basil or parsley with tomato & broth based dishes.

Heat the stock on low heat until a simmer. Saute the onion & garlic in the EVOO until soft, maybe 15 minutes.  Add the tomatoes, zuccini, cinnamon, and sugar and continue cooking for another 5-8 minutes until all are soft.  Add the simmered rice.  Stir, cover, cook about 15 minutes until the rice is soft and the liquid has been mostly absorbed. Remove from heat, add salt, pepper, herbs. Serve warm.

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