Friday, August 21, 2009

Broccoli leaves and Squash Risotto

I finally was able to cook again! Yah! My friend Amanda Roelle was talking about fermenting vegetables at the Seasonal Salon and she asked if I could bring some veggies from Les' yard to ferment. So I brought back some peppers and some broccoli leaves. The discussion/demonstration went great! Amanda did a great job and made kimche out of the brocolli leaves and peppers (she added cucumbers, garlic, ginger, and salt also). But there was left over broccoli leaves so I decided to make myself a little dinner... Risotto it is! I bet a lot of people didn't even know that you can eat broccoli leaves, but umm they are tasty!

Broccoli Leaves and Pattypan Squash Risotto

4 large broccoli leaves sliced in thin strips
1/2 small broccoli head
large diced pattypan squash (it was from my garden)
1 hot pepper minced
1 tsp black pepper

1 T butter
1/4 c. onion diced
1 green onion sliced
2 garlic cloves
olive oil
1/2 tsp mustard seed
1/2 tsp Corriander
4 cups veggie broth
2 T red wine
1 tsp salt
1 cup risotto
1/4 cup amaranth seeds

mozzarella cheese to top (not shown in picture)

  1. Stir fry onions, garlic, butter and oil until just golden.
  2. Add risotto and and fry for a couple more minutes until translucent
  3. Add red wine.
  4. Slowly add in 4 cups of veggie broth 1/2 cup at a time until risotto is tender but not mushy. After first 1/2 cup of broth add in the amaranth seeds.
  5. While the risotto is being stirfried, stir fry up the broccoli leaves, broccoli, squash, mustard seeds, corriander and hot pepper until just wilty about 5-8 mins.
  6. Combine both risotto and Veggies together. Add salt and pepper to taste.
  7. Add Mozzarella on top for some extra tastiness.
  8. Enjoy!
Serving : 4
Time: 1 1/2 hours prep and cooking

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