Wednesday, June 17, 2015

Zucchini Shallots Risotto #recipe from @DarylWoodGerber

Ack! Going crazy this week. So much has changed in my life. My husband just got diagnosed with diabetes, and it's been a hectic learning curve. Poor guy. I ache for him. Fortunately, he knows a few people who are also diabetic, and they've encouraged him. It's not "that hard," just different!

I've been to the store and back a dozen times trying to get the right juices, the right foods. I've found some sugar-free Swerve to put into muffins and such. It's like Splenda only better, I've been told. Luckily my sweetie is not a real sweets eater. He loves carbs, so we have to tailor that to the new diet. And he loves juice. He's always thirsty, but water doesn't satisfy! Ocean Spray has been a god-send. And Snapple peach tea.

Re: baking - I've been experimenting with baking with this Swerve, recommended on a couple of sugar-free sites. I'll share a few recipes soon for our sugar-free fans!

That said, after taste-testing sweets, I personally had a craving salt. Since I need to eat gluten-free, I whipped up this fun, easy risotto for me. I served it with roast chicken. (We both got that. Lots of protein on a diabetes diet.)

So here you, go. Easy, tasty, perfect as a side dish!

PS I'm gearing up for the release of FUDGING THE BOOKS. It comes out in August. Lots planned. A launch party with door prizes. A newsletter giveaway. And more. you know that for a limited time (a few more days), the 2nd in the series INHERIT THE WORD, is available for e-readers only at $1.99 on Amazon, Barnes and Noble, and Kobo??? And I just learned a couple of the other titles on e-readers are going at $5.99. A steal!! -- This is the book that has the grilled cheese competition in it! Enjoy!

(serve 4)

1 cup chopped zucchini, green & yellow
½ yellow onion, chopped
2 scallions, chopped
3 - 4 cups vegetable or chicken stock
½ cup white wine
2 tablespoons unsalted butter
1 cup risotto rice
1 teaspoon Kosher salt
1 teaspoon white pepper
½ cup freshly grated parmesan cheese
Extra cheese for topping


Be patient. This takes time but the result is incredible. Dice the zucchini. Measure 1 cup. Dice the onion and scallions. Set all aside.

Meanwhile bring 3 cups of the stock and the ½ cup of wine to a boil in a saucepan and reduce the heat. Keep at a simmer. Very important.

In a sauté pan, melt the butter over medium heat. Add the squash, onions, and scallions; cook, stirring occasionally, until golden, about 4 minutes. I like mine extra golden.

Stir in the rice and season with salt and pepper. Stir for about 3 minutes. Then add a ladelful of hot stock/wine mixture to the rice and cook, stirring, until absorbed. Don’t add too much stock at once and make sure it is hot; otherwise, it will stop the cooking process for the rice. Continue to add stock, a ladelful at a time, until absorbed. The entire cooking process takes about 30 - 40 minutes.

Start tasting for doneness after 15 minutes. The rice should be tender, not too chewy. If you’ve used all the stock and the rice is not yet “al dente,” heat another cup of stock or water and add ladlefuls, as before. Taste.

Add the cheese. Stir in completely. Serve hot and top with parmesan.

Daryl Wood Gerber aka Avery Aames
Tasty ~ Zesty ~ Dangerous!

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  1. Oh sorry about the diagnosis Daryl! He's lucky to have just the right cook on the scene:). I always wondered what was the big deal with risotto, but will have to try this one. xo

    1. Lucy, I adore risotto. It is total comfort food, but it's all about what you put in it!! The slow cooking process and the extra cheese make it amazing.

      Daryl /Avery

  2. Ages ago James Beard published a book about cooking for his diabetic brother. I used to own it but don't see it at the moment. Probably out of date with all the medical advancements.
    Best of luck with the learning curve.

    This risotto sounds wonderful. Do I see some red onion in the pictures?

    1. Libby, my shallots were pinkish, so they're the red in the picture. Isn't that weird? Whenever I make risotto, I go with what's in the crisper. :)

      PS I'll look up the James Beard book. Thanks.
      Daryl /Avery

    2. But there aren't any shallots in your ingredients, just onion and scallions. Were they supposed to be shallots?
      What's in the crisper is a fun way to go.

  3. Lovely recipe, Daryl! And I have shallots calling to me as it happens.
    Sorry to hear about the diagnosis. I agree with Lucy, he has just the right cook to help with this. We have this here - my husband is on the edge and I have Type 2. You can eat very well and keep healthy.



    1. MJ, thanks for sharing. I think that's the key, eating healthy. Just finding what works for his appetite now.

      Daryl /Avery

  4. Daryl - Marc and I are eating more low carb and sugar-free these days, too. We feel good eating more protein and less carbs and sugar. We hope your hubby agrees and will be happy and especially healthy as you both work out new menus! Thanks for the great tip on Swerve, by the way. We will look for it! And your risotto looks delicious, another winner for a lovely summer dinner!

    ~ Cleo

    1. Cleo, thanks for the feedback. Glad you and Marc are facing healthier menus, too. I love my sugar, but I exercise a ton! However, I'm willing to cut back on the sugar to help my hubby. :)

      ~Daryl / Avery

  5. My thoughts and prayers are with you both. Despite what everyone tells you, the best advise is to see what foods spike his sugar. It's different for different people and finding that balance is tricky.
    This recipe sounds good, am going to try it this week. I'm always looking for different ways to cook rice to make it more palatable. In addition to being diabetic, my husband has 3rd stage kidney disease which is a result of his not taking care of his diabetes for a number of years. Between the foods that are restricted for the diabetes and those for the kidneys (anything containing a lot of potassium and/or salt) plus those you can't eat when taking warfarin, his diet is pretty restricted. When you eliminate potatoes, tomatoes bananas, etc and dark green veggies on top of limiting carbs, cooking becomes interesting to say the least.
    Thanks too for 2 great series - love them both.

    1. Susan, stage 3. I'm so sorry. That's tough. And yes, finding the foods that excite while not throwing someone over the top is important. What a challenge it is to eat healthy! I appreciate the support.

      Daryl / Avery

  6. For some reason I've fallen in love with risotto in the past year or two. I'll bet the addition of zucchini and shallots would be great.

    My father had Type 1 diabetes--a fact neither he nor my mother shared with my sister or me until we were well into adulthood. He was a big protein fan (a by-product of the DuPont diet in the 1950s, I think), but his one indulgence was ice cream. He lived to be 80, but minus part of one leg. Still played golf without it, though!

    Did James Beard have diabetes? He was a large man!

  7. Daryl, so sorry to hear you have another food challenge in your family. But I echo what others have said, if anyone can overcome that hurdle it's definitely you!

    We love risotto and almost always have zukes on hand, so definitely will give this a try.
    BTW, thanks to you and everyone for sharing stories about health issues. I always learn something new here, and greatly appreciate it! (Besides enjoying all the books!) xo

  8. That's too bad about your husband but if anyone can deal with a new diet glitch, you can! And I know you will share recipes with us and that is good for all of us!

  9. I am sorry to hear about your husband's diabetic diagnosis. If there is anyone who could rise to the challenge, I think it would be you!

    I have never had risotto but the pictures makes it look yummy! Thank you for sharing the recipe.