A little bit ago I realized I needed to post some recipes about side dishes; salads, potatoes and especially grains. I haven’t looked at the blog itself in this category but I’m pretty sure from memory it’s as bare as Old Mothers’ cupboards.
I didn’t intentionally neglect sides. I actually love grains and veggies. But come on aren’t desserts so much more tempting and mouth watering? OF COURSE they are. So chicken and desserts pretty much have dominated my blog-o-sphere. It’s a bit tilted so lets get it straight a little bit shall we?
I saw this recipe meandering casually along the boulevards of Pinterest and snapped it up for a closer look. It was a delicious cheddar, zucchini and rice from Karly at “Buns In the Oven” (and no not the baby kind). It was such a simple, colorful dish and one of those slap-me-in-the-forehead-I-shoulda-had-a-V8 kinda things. I think it goes beyond V8 and falls more into the “Topsy Tail” category of “Duh, why didn’t I think of that?”
Remember topsy tails,
The little hair loopy thing?
From the mid 90’s
I loved Karly’s idea and thought of giving it a new twist. Instead of rice (which I literally had in my hand as I leaned into my pantry) I saw the Risotto sitting nicely and thought “Of course! Come to mama beautiful.”
I cooked the risotto to the package instructions….almost. Come one I can’t follow directions EXACTLY now… there’s no fun in THAT. The recipe calls for three cups of broth and I’ve found that 2 1/2 pretty much does the job; perhaps as much as 2 3/4 but 3 makes it mushy.
Instead of cheddar I gave it a decidedly French twist (not the baked pastry kind) and added Gouda and Gruyere; 1/2 cup of each ( ok maybe a smidge more).
Shredded zucchini and minced onion and I could have eaten the whole bowl. It was that good. But I will let it be known, I DO share truly delicious things (on occasion). I figured Karly was nice enough to share your “greenified” rice with me I can play nice too and share with you.
So go; cook, shred, mix and enjoy!
- 1 cup Risotto rice, uncooked
- 2 tablespoons Olive oil
- 2 tablespoons Butter
- ½ cup Onion, chopped small
- 2½ to 3 cups Chicken broth
- ½ cup Gouda cheese
- ½ cup Gruyere cheese
- ½ cup Zucchini, shredded
- ½ coriander
- In a medium pot, melt butter and oil on medium heat for 3-4 minutes.
- Add risotto and cook, stirring constantly, until rice begins to turn golden; about 2 minutes.
- Stir in broth ½ to ¾ cup at a time; stirring and allowing each increment to fully absorb between portions.
- Remove from heat and stir in zucchini, spices to taste and cheeses. Stir to incorporate.