Easy Zucchini, Vidalia Onion Risotto with Feta
I bought a ten pound bag of Vidalia onions from a club at our local Aladdin Shrine this past May and they have been really sweet this year. Like my Grandma said, “you can eat it like an apple”. Also at the Easton Farmers Market I bought some zucchini from Roger of Yankee Street Farms. He has many varieties of summer squashes and all are beautiful. I had this recipe for an easier risotto; you only add the broth in 2 batches, instead of adding a bit at a time. It worked beautifully and the combination of zucchini, Vidalia onion and feta tasted out of this world. You must give this a try during zucchini season. Any summer squash would work, such as patty pan, yellow crookneck, etc.
Easy Zucchini, Vidalia Onion Risotto with Feta
1 Tablespoon extra virgin olive oil
1 tablespoon butter
Pinch red pepper flakes (optional)
1 cup chopped Vidalia onion
1 garlic clove minced
1 ½ cups chopped zucchini
¼ teaspoon salt
½ teaspoon freshly ground black pepper
1 cup Arborio rice
4 cup low sodium chicken broth
1 cup crumbled feta cheese
¼ cup chopped fresh parsley
1 Tablespoon chopped fresh oregano
Heat a large saucepan over medium heat until hot. Add olive oil and butter; swirl. Add red pepper flakes (if using), onion, garlic, zucchini, ½ teaspoon salt and ½ teaspoon black pepper and cook stirring occasionally, until softened, 6 to 8 minutes. Do not let mixture get brown.
Add the rice and cook, stirring for 2 minutes. Add half of the broth, 2 cups, and simmer, stirring twice until absorbed, 8 to 10 minutes. Add the remaining 2 cups of broth and simmer, stirring 2 -3 times, until the rice is tender and creamy, 8 to 10 minutes more. (If the rice is not cooked through cook an additional 1-2 minutes and if the mixture is dry add more broth and continue to cook until tender). The rice should be tender to the tooth and some liquid still remaining.
Stir in the feta cheese, parsley and oregano. Taste, adjust salt and pepper it needed. Serve immediately.
Makes 6 side dish servings or 3-4 main dish servings.
