Tomato Risotto with Zucchini and Greens
This vegetarian main is creamy comfort food at it’s best; my Tomato Risotto with Zucchini and Greens uses the abundant harvest of heirloom tomatoes, healthy organic baby greens, organic zucchini and the king of risotto rices, carnaroli! My Tomato Risotto with Zucchini and Greens also makes a delicious side dish to any grilled or baked protein of choice. This risotto is flecked with healthy, nutritious greens, aromatic vegetables; it is simply seasoned with Himalayan salt, two peppers, oregano and all dressed up with a full cup of grated parmesan cheese. My Tomato Risotto with Zucchini and Greens is bursting with the joy of creamy cheese and Mediterranean flavors; compliment this creamy dish with a dry white wine and crisp fresh salad. Enjoy this delicious risotto!
1/2 cup extra virgin olive oil plus more for drizzling
2 organic zucchini, chopped
1 large organic onion, chopped
4 garlic cloves, sliced
Pinch of red pepper flakes
Salt and pepper to taste
1&1/2 cups carnaroli or arborio rice
1/2 cup dry white wine
4 cups chopped organic ripe tomatoes seasoned with
2 teaspoons dried oregano flakes
2-3 cups boiling water, used in increments
2 cups chopped organic baby greens such as chard, kale or spinach
1 cup finely shredded parmesan cheese
1/2 bunch organic flat leaf parsley, roughly chopped for garnish
In a large deep chef’s skillet, heat the oil to medium high
Stir in onions, garlic, zucchini
season with salt and both peppers, cook until softened
Add the rice and stir until the rice is pearl like, about 1 minute
Add the wine and cook until liquid is evaporated
Add the seasoned tomatoes, stir and cook until liquid is evaporated
Add 1 cup of boiling water, stir and cook until the liquid is evaporated
Add another 1 cup of boiling water, continue to stir and cook as above
Add the greens and 1 cup or less of boiling water
The rice will have absorbed most of the liquid and have a creamy texture
Remove the pan from heat
Stir in the cheese, adjust seasoning by adding more salt and pepper if needed
Drizzle with a bit of olive oil
Garnish with the chopped parsley
Enjoy this creamy, nutritious risotto dish! Serve as a vegetarian main or side dish to the protein of your choice.
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