Quick and Dirty Sort of Risotto with Summer Veggies
I will say right off the bat that this is not a traditional risotto. When I got down to it, I was originally planning to make a pilaf. But frankly I couldn’t remember what makes a pilaf and I didn’t feel like looking it up. I was going for a rice and veggie side dish that fits with Wave 1 of the Sonoma Diet. This was very much a “pull stuff out of the fridge” kinda deal. The results had a decent risotto flavor, though not as creamy as a REAL risotto. The short cut of using precooked rice and using brown rice rather than the traditional aborio rice both had something to do with that. For a healthy side dish, I’d say this is a winner. Another use for all that zucchini–though not one that’s picky eater approved.
- 1 cup precooked brown rice
- 1 tablespoon olive oil
- 1 medium zucchini, diced
- 1 yellow squash, diced
- 2 cloves of garlic, minced
- 2 oz. baby bella mushrooms
- 4 scallions chopped (just the greens)
- 1.5 tablespoons fresh grated mozzarella
- chicken stock (I’m testing out Emeril’s stock)
- Heat the oil in a skillet over medium heat.
- Add the zucchini and squash and cook slowly for about 5 minutes, stirring occasionally.
- Add the mushrooms and garlic, and sautee for another minute or two.
- Add the rice, stirring until the remaining oil coats it. Add the scallions. Cook for another minute or two.
- Hit the rice and veggies with some stock. I really have no idea how much I used. I had the quart of stock and just poured in enough to cover the bottom of the skillet and then some. Maybe a quarter cup?
- Cook slowly, stirring occasionally until the liquid is almost evaporated.
- Hit it with more stock. Same deal.
- You’ll do this about 3 times before removing from the heat and adding a pinch of salt and fresh ground pepper and the parmesean cheese. Now I know the parm isn’t strictly part of Wave 1 because it’s full fat, but I don’t think it hurts a thing.