From Lorraine's Eatwell Farmhouse Kitchen
I post a risotto recipe quite often because, like a frittata, it makes such a great meal any time of the year, with any thing that happens to be in season. This week we have summer squash and greens and all of that sounds like some delicious Risotto to me. Joyce aka Joyceeeee, one of my cherished hard core Eatwell Farm Market Stand Staffers, Event Staffer, and CSA Seller is visiting this week. I am talking her through this recipe. She’s really hungry so I know the results will be yummy! If you had the rolling over roasted chicken, turned to chicken salad, then turned to chicken soup, the soup can be used with or in place of stock. You can, of course, use a vegetable stock for a vegetarian version of this dish!
1 Onion, diced
1 or 2 Carrots, diced
2 to 3 cloves of Garlic
Summer Squash, chopped to bite size
1/2 to 1 bunch Chard or Kale, chopped
2 cups Arborio Rice
2 TB Butter
1 TB Olive Oil
6-8 cups Chicken Stock (or some leftover Chicken Soup) or Vegetable Stock
1/4 to 1/2 cup Milk or Cream
1/2 cup White Wine
Salt and Pepper to taste
Garnish with Sage Flowers
In a good sized heavy bottom pot melt the butter, add the rice. Cook on medium heat, stirring so it doesn’t burn. Cook until the rice starts to turn golden. In the meantime heat the stock add at least 1 tsp of Salt. Once the rice is ready, add one ladle full of heated stock, stir and cook until the liquid is absorbed, then add another ladle full of stock. Essentially you will repeat this process until the stock is gone. However in the meantime you will heat the olive oil in a pan and sautee the onion, garlic, carrots, until the onions are turning glassy. Add the squash, cook another couple of minutes, then add the chopped greens. Cook until the greens are well wilted. Getting back to the rice, once most of your stock is used up, taste the rice. When it is mostly cooked, but still has a bit of chew left to it add the veg, stir well, then add the milk and wine. Taste for seasoning, adjust salt and pepper to your taste.