Tomato Risotto

Yesterday my weekly email from ReadyMade linked to this blog post about making risotto with a garden abundance, and it couldn't have come at a better time. I was getting a little bit bored with my traditional uses for tomatoes, and certainly running out of good ideas for zucchini. I had to hit three stores before I found arborio rice. Why was that so hard?! Anyway, Abby and I adapted the recipe to suit our supplies and tastes this evening. It was freaking fantastic. Even Amanda the Tomato-Unsure loved it. We all dove in before I remembered I should take a photo, so this is round two. Our version of the recipe is below.

Tomato Risotto

2 T olive oil
1 T butter

2/3 cup dry white wine

3 plum tomatoes
3 heirloom tomatoes (can use more or less depending on how juicy they are and how tomato-y you want it)

1 small leek (white and light green parts)
1 green onion (white and some green part)
(recipe called for 1/2 of a regular onion, no leeks)

1 lb arborio rice
1 quart of vegetable stock (give or take)

2-3 cups diced zucchini

1 sprig fresh rosemary, finely chopped (recipe called for 2 T rosemary and 2 T fresh thyme)

1 c parmesan

2 T fresh basil leaves, finely chopped
Salt and pepper to taste

1. Warm the olive oil and butter over medium heat in a deep saute pan. Add the diced onion and a dash of salt and stir to combine. When the onion is just starting to get translucent (about 2 minutes), add in your rice and stir to coat.

2. Add wine. When absorbed, add stock and handfuls of tomato a little at a time, stirring near constantly, adding more when liquid is absorbed.

3. When rice is near done, add in your squash. Keep stirring and adding liquid as you need it.

4. When the rice is done (a little al dente, but mostly soft), stir in the rosemary, basil, and parmesan. Turn the stove off, put the lid on the pot, and let it rest for about 10 minutes so that the flavors combine. Serve topped with Parmesan and fresh ground pepper.