What did my garden give me today?
A simple summer risotto + savoring every moment
When I set my eyes on the life in the country, it was with the intention of learning to move and savor life at a less frantic pace. I wanted to gather golden apricots in baskets, spend time watching the ducks wallow in mud puddles, and grow sunflowers with abandon.
Though this may not look like luxury to the world, being able to gather handfuls of rosemary from my little herb garden is my version of wealth. Sitting under twinkle lights on the patio, watching the vines grow, and listening to the chatter of the birds… these are seemingly insignificant experiences that have come to define the best parts of our days.
Though it’s not a prize-winner by worldly standards, our little vegetable patch is giving us wild-spread parsley and the continued harvests of yellow summer zucchini. Both are easily discarded when showy heirloom tomatoes come to power, but with a bit of careful attention and some hefty glugs of olive oil, these inexpensive vegetables transform into… you guessed it… luxury.
For the few weeks ahead, we are rich with this particular harvest. A slow walk through the garden is all that’s needed to take note of the bright orange blossoms, curly tendrils, and green stalks — all edible and delightful.
The zucchini and parsley are delicious. But paying attention to detail, wandering green spaces riddled with life and growth, and making use of an otherwise unappreciated harvest is what brings the real pleasure here. The arborio rice, plump with white wine and bone broth, is simply a culmination of many good things — if I take the time to see them.
Join me in the garden and the kitchen today, as we celebrate the luxury of risotto.
Zucchini Risotto
4 small zucchini
8 tablespoons extra-virgin olive oil, divided
1 onion, minced
2 cloves garlic, minced
Pinch red pepper flakes or diced chili
2 teaspoon sea salt
3 cups arborio rice
1 cup white wine
6 cups bone broth, hot
1 large bunch parsley, minced
Zest & juice of 1 lemon
Black pepper
Zucchini blossoms, optional
Preheat the oven to 500°. Cut the zucchini into 1/8” thick slices. Lay them in a single layer on a parchment lined baking tray, drizzle with 2 tablespoons of the olive oil, and sprinkle generously with salt. Bake the zucchini for 6-8 minutes or until slightly blistered and golden. Set aside.
Add the remaining olive oil into a Dutch oven or large saucepan over medium heat. Add in the onion and garlic and gently sweat until translucent and soft, about 10-15 minutes.
Add in the red pepper flakes, sea salt, and rice. Allow the rice to cook gently in the oil for 2-3 minutes, stirring constantly. The rice will begin to become translucent around the edges and possibly brown ever so slightly.
Pour in the wine, stirring the rice, and allow it to absorb the wine. This will happen quickly. When the wine is absorbed, add in ½ cup of the hot stock. Stir the rice as it absorbs the liquid. When all the liquid is absorbed, add in another ½ cup of the hot stock. Again, stir until the rice has absorbed all the liquid. Continue on adding in ½ cup of stock and stirring the rice until is just barely done. This will take about 20 minutes. The rice should not be mushy - it should have just the slightest bite to it.
To the risotto, add in the cooked zucchini, parsley, and lemon juice and zest. Stir well. Cover the pot and let the rice sit for three minutes.
Uncover the risotto and season to taste with salt and pepper. If desired, fold in roughly chopped zucchini blossoms.
When serving, garnish the risotto with black pepper and a fine grating of Parmesan cheese.
Have a beautiful and delicious weekend, my friend.
Love,
