First off a quick apology on not updating recently - I have been traveling, celebrating a birthday and had family visiting. However within the past couple of weeks, I have had some a-mazing food, which I will provide some details on in a later post, but back to tonight's dinner...
It's summertime in Louisiana which means there is a plethora of zucchini and tomatoes at the local farmer's market. I added a TON of fresh herbs as I have them on hand, but if you only have one or two of them on hand, that will work. This dish is a bit time consuming due to having to make the risotto, but worth it.
Summer Night Risotto
(serves 4)
4 to 5 cups chicken stock, warmed
3/4 lb. of chicken sausage - removed from casing
3 tablespoons olive oil
1/2 c. chopped onion
2 cloves of garlic, chopped
1 cup arborio or other short-grain rice
salt & pepper
2 cups of diced zucchini
1 cup cherry or grape tomatoes, quartered or halved
Handful of the following fresh herbs, roughly chopped - basil, parsley, oregano, chives
Small palmful of chopped rosemary
freshly grated Parmesan
1) In a small saute pan, crumble and cook chicken sausage, place in serving bowl.
2.) In the same saute pan, add zucchini on low heat, add a pinch of salt and pepper. Cook for 10 minutes. Remove from heat and place in whatever serving bowl.
3.) Chop tomatoes, add to serving bowl. Add a pinch of salt and pepper to the zucchini, tomato, and sausage mixture and toss, set aside.
2.) Heat 2 tablespoons of olive oil in a medium saucepan over medium heat. Add the onion and garlic and cook, stirring occasionally, about 5 minutes until it softens.
2) Add the rice and stir until it’s coated – about 3 minutes. Season with salt & pepper.
3) Use a ladle or measuring cup to add the warmed stock 1/2 cup at a time, stirring occasionally until most of the stock has been absorbed. Add additional stock as each new addition is absorbed, stirring frequently but not constantly.
4) Taste the rice after about 20-25 minutes. Once the stock has been mostly absorbed, remove from heat, add to the serving bowl, add chopped herbs, Parmesan, and stir to combine. Drizzle 1 tablespoon of olive oil right before serving.
It's summertime in Louisiana which means there is a plethora of zucchini and tomatoes at the local farmer's market. I added a TON of fresh herbs as I have them on hand, but if you only have one or two of them on hand, that will work. This dish is a bit time consuming due to having to make the risotto, but worth it.
Summer Night Risotto
(serves 4)
4 to 5 cups chicken stock, warmed
3/4 lb. of chicken sausage - removed from casing
3 tablespoons olive oil
1/2 c. chopped onion
2 cloves of garlic, chopped
1 cup arborio or other short-grain rice
salt & pepper
2 cups of diced zucchini
1 cup cherry or grape tomatoes, quartered or halved
Handful of the following fresh herbs, roughly chopped - basil, parsley, oregano, chives
Small palmful of chopped rosemary
freshly grated Parmesan
1) In a small saute pan, crumble and cook chicken sausage, place in serving bowl.
2.) In the same saute pan, add zucchini on low heat, add a pinch of salt and pepper. Cook for 10 minutes. Remove from heat and place in whatever serving bowl.
3.) Chop tomatoes, add to serving bowl. Add a pinch of salt and pepper to the zucchini, tomato, and sausage mixture and toss, set aside.
2.) Heat 2 tablespoons of olive oil in a medium saucepan over medium heat. Add the onion and garlic and cook, stirring occasionally, about 5 minutes until it softens.
2) Add the rice and stir until it’s coated – about 3 minutes. Season with salt & pepper.
3) Use a ladle or measuring cup to add the warmed stock 1/2 cup at a time, stirring occasionally until most of the stock has been absorbed. Add additional stock as each new addition is absorbed, stirring frequently but not constantly.
4) Taste the rice after about 20-25 minutes. Once the stock has been mostly absorbed, remove from heat, add to the serving bowl, add chopped herbs, Parmesan, and stir to combine. Drizzle 1 tablespoon of olive oil right before serving.
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