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. AND...do 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!


ZUCCHINI RISOTTO    
Ingredients:
(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

Directions:

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.