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*All recipes on this blog (unless otherwise noted) are Martha Stewart's from the Everyday Food Cookbooks here and here, they are not my own. If other than this I will post links to the recipes or indicate that they are originals*

Friday, March 25, 2011

I write poems now

Its my new thing,
I write poems.
Risotto, oh risotto
how I love thee
you are very tasty.
I could eat you everyday
and so with that I will say
risotto, oh risotto
I love you!

Ok so I'm no good at it.
I will stick to graduating and becoming a nurse!
Speaking of, I would like to take this time to thank the good lord
that we no longer have to wear these.
My mom wore them when she graduated 30 years ago...along with a white skirt and white tights.
oh how the times have changed.

Back to food.
This was amazing, as you can tell from my poem.
I want to make every kind of risotto known to man...
in fact maybe that will be my next challenge. 
Ok I will focus on finishing this one first...

Spring Risotto with Peas and Zucchini
2 cans reduced sodium chicken broth
3 T butter
1-2 large zucchini (1 lb) cut into 1/2 in cubes
1/2 cup finely chopped onion
1 1/2 cups arborio rice 
1/2 cup dry white wine
1 cup frozen peas, thawed
1/2 cup grated parmesan cheese, plus more for garnish

Heat broth and 2 1/2 cups water in a saucepan over low heat; keep warm.  Meanwhile, melt 2 T of the butter in a 3 qt saucepan over med heat.  Add zucchini; season with S&P.  Cook, stirring often, until the zucchini is golden, 8-10 min.  With a slotted spoon, transfer the zucchini to a plate.
Reduce heat to med-low.  Add onion; cook until soft, 5 min.  Season with 1 tsp salt and 1/4 tsp pepper.  Raise heat to med.  Add rice; cook, stirring, until translucent around the edges, about 3 min.  Add wine, cook until absorbed, about 2 min.
Cook the rice, adding 1 cup hot broth at a time (stir until almost all liquid is absorbed before adding more), until tender, 25-30 min total.  
Add zucchini and peas; cook until peas are bright green, 2 min.  Remove from heat.  Stir in remaining T butter and parmesan (I skipped the extra butter).  
Serves 6.

Paige Rating: *****


  1. This looks amazing, can't wait to try it!! I do like your poem, but good plan! Oh yes, I'm one of those old time nurses that got to wear the white uniform and hat :) wow good thing times have changed!

  2. Nice work on the comment mom! :) Looking forward to seeing them more often!