|Pesto Risotto with Roasted Zucchini|
There are a ton of pictures today, so I'm gonna keep the written portion of this post short and sweet. Once again, I've found a fantastic recipe on the Post Punk Kitchen. My last experience with them was the recipe I blogged about here. Those curry fries were a hit, and I had several folks email me that they tried them and loved them!
Today's recipe, Pesto Risotto with Roasted Zucchini will be entered into the (fictitious) *From Scratch Hall of Fame. It's creamy and flavorful, and doesn't require a lot of ingredients.
Short-grained arborio rice is toasted in a pan and then coaxed into creamy perfection by layering in pesto and vegetable broth. Top it off with simply prepared roasted zucchini that's been tossed in salt, pepper, garlic and EVOO, and you have an amazing dish. Enjoy!
Pesto Risotto with Roasted Zucchini
|Cast of Characters: Fresh zucchini, onion, arborio rice, pesto, vegetable broth or bouillon, salt, pepper and olive oil (not pictured: garlic).|
|Warm broth or bouillon cubes.|
|Add diced onion, evoo, s/p to pan. Saute until onions are translucent.|
|Add the rice to the pan and toast up the rice. Add white wine here if you want (I didn't have any so I skipped that step).|
|Start gradually adding the warm broth and stirring until it's absorbed. You do this cupful by cupful, not all the broth at the same time.|
|Once half of the broth is absorbed, add half of your pesto and stir it in. Layering great flavor!|
|Keep stirring and adding the broth. Mr.*From Scratch leant a hand when my arm got tired:-)|
|Whilst you are preparing the risotto, cut up your zucchini, toss with s/p, evoo and garlic. Roast in the oven for about 10-15 minutes.|
|Layer some rice in a bowl and top with the roasted zucchini. I added some fresh tomatoes for garnish. I fully intended on garnishing with parmesan cheese but once I tasted the dish, it needed absolutely NOTHING else. It was perfect!|