08.15.11 -Risotto Di Zucca

by Kelly August. 15, 2011 1112 views

Borders is closing (sad face) which means I ran over there on an extended lunch break and bought too many vegetarian cookbooks (happy face) one day last week. The cookbook, The New Vegetarian Epicure by Anna Thomas caught my eye for it's well assembled, seasonal meal plans for any occasion. Heading out to a spring picnic? You should make the artichoke frittata and lentil salad with chocolate-dipped macaroons for dessert. An informal winter buffet? Baked rigatoni, tuscan white beans with chard, and cranberry tarts should do the trick. I'm pretty sure this fantasy about me hosting dinner parties for the season is half of the book's appeal, but I bought it anyway.

Tonight's dinner comes from the “Early Spring Dinner” even though it's late summer in Florida and I only selected one dish from the menu. Risotto Di Zucca, which asked for kabocha squash which Publix strangely did not have, so I just used extra zucchini. Onions, zucchini, garlic, salt, and of course arborio rice in a sauce made from marsala, white wine, balsamic, sage, black pepper, basil and parmesan. You heard right, red AND white wine, which is perhaps why this is why this is the best risotto I've ever made. And the balsamic. The trio does the trick.

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