I like to cry. It’s therapeutic and, yes, even fun for me. My favorite movies are ones that leave me feeling empty and soul-less. My circle of humans get this & indulge me.
A lazy Friday night in with the BFF meant food & crying. Cher brought over about six tearjerkers for us to choose from. We watched My Sister’s Keeper (OMG KILL ME) & ended with About Time (Rachel McAdams & cutie British red head). I am still puffy & swollen.
In exchange for her providing the downpour of tears, I made risotto. Duh. Since summer is (thankfully) coming to a close, I want to eat as many lil squash as I can. & I always want to eat as much risotto as I can.
You all know how I feel about these slippery rice bites. There’s nothing more decadent. Three helpings later & I still couldn’t get enough. Alas, it was time for another glass of boxed wine & our devastating films.
Make this & watch a sad movie – you won’t have a soul but your belly will be full.
Time: 1 hour (prep + cooking)
- 1 tbsp. olive oil
- 2 cloves of garlic, minced
- 1 medium white onion, diced
- 2 cups of arborio rice
- 1/4 cup of dry white wine
- 1 container of vegetable stock
- 2 medium summer squash, cut in bite size pieces
- 1/2 cup of thawed frozen peas
- 1/4 cup of basil, julienned
- 1 tbsp. butter
- 1/2 cup Parmigiano-Reggiano
- lemon zest, to taste
- S+P, to taste
- Heat stock in medium sauce pan
- Heat olive oil in large sauce pan over medium heat
- Add garlic + onion, cook for 5 minutes
- Turn heat down to low-med, stir in rice, cook until opaque
- Add in wine & stir to coat, cook until absorbed
- Begin adding a ladleful of stock at a time, cooking until absorbed
- About halfway through, add squash + peas
- Continue adding stock until rice is cooked and creamy
- Turn off heat and add basil + butter + cheese + S+P
- Serve topped with extra cheese + lemon zest
- Drown in leftovers