Thursday, June 24, 2010

Easy Risotto, Take Two!

I was so (hungry/) excited about Angela's post that I had to make that risotto tonight, with a few additions and alterations based on what was floating about in my kitchen. Then I watched Julie and Julia, despite the fact that I said I wouldn't. And I kind of enjoyed it. Oh man, my husband, who was elsewhere tonight, is going to be mad! At least there's some leftovers. [My computer refuses to post the photo the right way round, but you get the idea.]

Here are my additions/alterations: I only had about 1/2 to 3/4 cup rice and it worked just fine. I used 2 cups water and 1 cup chicken broth, since I had chicken broth in the fridge that needed using. My major divergence is the addition of some sauteed yellow summer squash, which also needed using - sauteed in the cast iron skillet (dirty - the good kind of dirty - with a few past dinners' accumulated bacon/pork chop/steak fat) with a little roughly chopped garlic and a dash of the broth (so that the garlic didn't burn) - over low while the rice was simmering. I added the squash in the last step with the cheese, as well as some julienned basil from the plant on the window sill.

Thanks, Angela/Horvathia! Totally delicious!


  1. I've often thought I should try some veggies with this, but never have. I bet sauteed mushrooms might be nice as well. Glad you enjoyed it-- yours looks delicious.

    I also enjoyed Julie and Julia more than I thought I would. Plus it made me hungry.

  2. Yeah, I liked the Julia parts. I kind of wanted to slap the Julie woman, especially given the important job for the 911 families that she was not really doing while she was doing that blog. But it does make me interested in finally buying Mastering the Art of French Cooking, not that I would have time to make any of the recipes right now.

  3. I am so disappointed in you, though I will forgive you since you are making fajitas tonight and bought me beer.