I made risotto this week because my friend, Elizabeth, asked me to.
I was inspired by the basil I was getting in this week’s Abundant Harvest Organics box. All of the ingredients in this dish are basil friendly. It’s a tasty dish.
I’ll admit to you that I couldn’t stop eating it, even though it was a little too hot and I kinda burned my mouth. It was worth it.
Most of this dish contains ingredients that are from an AHO box, or can be bought as or made from an add on. There are a few exceptions (such as the arborio rice and the wine), but even the rice could be substituted for the rice that’s available through AHO. I’ve done it before. It’s a bit different, but still really good. It’s up to you.
We buy cheap wine. That’s what we drink and what I cook with. If you want to use more expensive wine, go for it! But, in my opinion, Two Buck Chuck is just fine. 🙂 If you don’t want to use wine at all, just use all chicken or vegetable stock.
Basil is probably my favorite herb. The smell of it reminds me of Reedley, where we used to live, where I learned to garden and grew my first basil plants from seed.
I can see myself in the spoon in the photo. I’m OK with that.
I served the risotto in a tea cup that belonged to my Oma. I miss her.
1 C basil, cut in a chiffonade (roll it up and cut into little strips)
1 C parmesan cheese, grated
lemon juice, for serving
Instructions
In a medium sauce pan, combine 1 C wine, stock, honey, and lemon juice. Bring to a boil. Reduce to a simmer (or turn off and cover).
Heat a medium or large sauce pan over medium heat. Add olive oil. When it's hot, add onion, squash, salt, and pepper. Cook 3-5 minutes.
Add garlic and green garlic, cook for 1 minute.
Add rice, cook for 1 minute.
Add 1 C wine, cook for 1 minute or so, stirring to deglaze the pan.
Add 1 C of the hot stock mixture to rice pan. Stir. Cook about 3 minutes, or until the liquid is mostly absorbed.
Repeat until rice is tender, creamy, starchy. (You may use all the liquid and need more: add water or more stock, heat. Or, you may not need it all: refrigerate or freeze leftovers.) It will take about 30-40 minutes.
Remove from heat. Add basil. Stir for about a minute.
Add parmesan cheese, stir to combine.
Taste and adjust seasoning if needed.
Serve topped with fresh basil, grated parmesan, and a squeeze of lemon juice.
Add first 5 ingredients in a small sauce pan. Bring to a boil, and cook over medium heat until strawberries are soft. (During cooking, mash strawberries slightly, or leave whole.)
Whisk 1/4 C water and cornstarch together. Add to strawberry mixture. Let thicken.
Chicken Caesar Salad gets a boost with healthy fava beans!
Ingredients
1 head lettuce, washed and torn
1 C chicken, cooked and shredded (I used leftovers)
1/2 C fava beans, blanched and shelled
Options for toppings: chopped almonds, 1/2 C croutons, parmesan cheese, bacon
caesar salad dressing
Instructions
Bring a pot of water to a boil.
Snap tip of fava bean and pull down using the string. Remove beans from inside. Boil beans for 30 seconds. Remove from pot and immediately plunge in an ice bath (bowl of cold water with ice in it) to stop the cooking process.
