Vegetable Risotto


Summer brings in a beautiful bounty of fresh vegetables.  Today we are cooking a vegetable risotto with items we got out of the garden today.



2 green apples, cored and thinly sliced

Freshly squeezed juice of a lemon

2 tablespoons extra-virgin olive oil

1 large onion, finely chopped

4 medium potatoes, peeled and cut into small cubes

3 medium zucchini cut into small cubes

1 large carrot, cut into small cubes

1 3/4 cups risotto

3 cups boiling vegetable stock

1 teaspoon dark soy sauce

1 teaspoon curry powder

2 tablespoons finely chopped dill

Pinch of saffron strands

Salt and freshly ground black pepper



Place the apples in a bowl. Drizzle with the lemon juice. Heat the oil in a large frying pan over medium heat. Add the onion and saute until transparent, 3-4 minutes. Add the potatoes, zucchini,and carrot. Saute for 2 minutes more. Add the rice and saute for 2
minutes. Add 1 cup of the stock and stir until it is absorbed. Add the apples and lemon juice and mix well. Keep adding the stock, I cup at a time, cooking and stirring until each addition has been absorbed and the rice is tender, 15-20 minutes. Remove from the heat and stir in the soy sauce, curry powder, dill, and saffron. Season with salt and pepper.



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