Mediterranean Risotto ~You know it and I know it –– it’s here(!) –– so we might as well embrace the incoming fall season. For some, it can be a bit all too overwhelming as the holidays start to stack-up and the pressures that go along with them begin to flicker into sight. For others, it can be the most wonderful time of the year filled with sing-song-y goodness and fun. I happen to adore fall –– the change of produce at the markets, the cozier nights and not to mention the start of (the fabulous) boot season. We don’t get all of the changing leaves and the frosty mornings as they do in other parts of the country but it does stay darker longer and the temperatures do begin to cool down –– can I get a yee-haw! With the impending seasonal change, I start to crave more comfort foods and heartier fare, sure it’s still in the upper 80’s but it’s nothing that a big batch of tender risotto laced with some end-of-the-season zucchini and tomatoes topped with salty Kalamata olives can’t help prepare us for. So my friends, let’s celebrate the end of the long and hot summer days and welcome in the darker, cool-ish nights with this Mediterranean Risotto.
Sweet poppin’ tomatoes.
Add in the zucchini or summer squash of your choice.
2cupssmall tomatoesteardrop, sungolds, sweet 100's or cherry
1Tablespoon fresh rosemaryfinely chopped
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
Servings: -8 servings
Place a large heavy duty pan, over medium heat, sauté onion in 2 Tablespoons olive oil (set aside other 1 Tablespoon) and butter for 3 minutes. Add rice and garlic, stirring for about 1-2 minutes until risotto starts to sound like beach glass. Stir in white wine and let reduce while continuing to stir. Stir in 1 cup of broth; continue cooking and stirring until liquid is absorbed. Gradually stir in remaining broth 1 cup at a time, cooking and stirring until liquid is absorbed before adding the next cup until risotto is ala dente –– or cook a bit longer if desired. Remove risotto from heat and stir in parmesan cheese. Set aside.
In a large saute pan add remaining olive oil and place over medium high heat. Next add in zucchini and tomatoes, give a gentle stir then let sit for 2-3 minutes. Let sides of the zucchini begin to get slightly golden and the tomatoes begin to split open a bit. Stir a couple of times and let sit for another 1-2 minutes. Next add in the olives, rosemary, salt and pepper and continue to cook for another 2-3 minutes. Until zucchini and tomatoes are tender and golden. Remove from heat stir in fresh basil. Top onto risotto and serve.