Winter Garden Update

 

First harvest of celery!

February Farmer's Market Risotto
  This month's risotto was made with the broccoli purchased this morning at the Sacramento Farmer's Market.  It was so fresh and added some wonderful crunch to this flavorful risotto.

Mediterranean Risotto 

serves 2-3

1 medium head broccoli, chopped into bite-sized florets

3 T olive oil

1 medium yellow onion, chopped finely

6 cloves roasted garlic, minced

2 tsp fresh thyme

1 cups Arborio rice

1/2 cup semi-dry white wine

3 1/2 -4vegetable stock

1/4 cup chopped kalamata olives

1/2 cup chopped sundried tomatoes (dried and rehydrated in the broth)

3/4 C Greek feta cheese, crumbled

Preheat the oven to 425ºF

Toss the broccoli with 1 T olive oil and roast on a baking sheet for approximately 15 minutes or until bright green and slightly browned around the edges.

Simmer the vegetable stock in a saucepan.

In a large skillet, heat the olive oil. Add the chopped onion and cook for a few minutes until it begins to turn translucent. Add the roasted garlic and thyme. Saute for a few minutes.

Add the rice into the onion mixture and stir to coat the grains with the oil.. Add the wine, and cook until the wine is incorporated the rice has absorbed all of the liquid.

Add the simmering stock 1/2 cup at a time. Each addition of stock should be absorbed before the next addition. Near the end of the additions of the stock and the rice becomes al dente, add the roasted broccoli, sundried tomatoes, and olives. Stir to combine. Add the crumbled feta and serve.

 

Mediterranean Risotto with a Beet-Goat Cheese Salad 

We enjoyed this dinner with a bottle of Kim Crawford Sauvignon Blanc, which had a wonderful taste of green pepper on the palate!