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.
