Mixed Grain Risotto with Squash, Tomatoes, and Basil

Recipe created by Laura Pensiero
Think of mixed grain risotto as your culinary blank canvas, adaptable to any season; this summery version has ripe tomatoes, zucchini, and basil. The grains deliver vitamins (E, thiamin, folate, B6) and minerals (zinc, iron, magnesium, phosphorus, potassium) year-round.
This recipe is from The Real-Food Diet Mix-and-Match Meal Plan .
This recipe is from The Real-Food Diet Mix-and-Match Meal Plan .
Servings: Serves 6-8
Ingredients
Directions
Note: Instead of using three different grains, try 1 1/2 cups of a whole grain rice mix.
Heat oil in a medium pot over medium-high heat. Add onion and cook, stirring occasionally, until softened, 2 to 3 minutes. Add 3/4 of squash and zucchini, and cook, stirring occasionally, until just softened, 2 to 3 minutes. Add brown rice, barley, and wild rice; toast, stirring often, for 2 minutes. Add wine (if using) and cook 1 minute more. Add broth; bring to a boil. Partially cover pot, reduce heat to medium-low, and simmer, stirring occasionally, until rice and barley are tender and risotto is thick and slightly soupy, about 45 minutes.
Stir in rest of squash and zucchini and corn (if using); cook, uncovered, until tender, 3 to 4 minutes. Remove from heat; stir in cheese, basil, and tomatoes. Add salt and pepper to taste, and basil garnish (if using).
Recipe variations:
Replace vegetables with...
From Hudson Valley Mediterranean: The Gigi Good Food Cookbook, by Laura Pensiero. Copyright (c) 2009 by Laura Pensiero. Published by William Morrow Cookbooks, an imprint of HarperCollins Publishers. Reprinted by permission.
Heat oil in a medium pot over medium-high heat. Add onion and cook, stirring occasionally, until softened, 2 to 3 minutes. Add 3/4 of squash and zucchini, and cook, stirring occasionally, until just softened, 2 to 3 minutes. Add brown rice, barley, and wild rice; toast, stirring often, for 2 minutes. Add wine (if using) and cook 1 minute more. Add broth; bring to a boil. Partially cover pot, reduce heat to medium-low, and simmer, stirring occasionally, until rice and barley are tender and risotto is thick and slightly soupy, about 45 minutes.
Stir in rest of squash and zucchini and corn (if using); cook, uncovered, until tender, 3 to 4 minutes. Remove from heat; stir in cheese, basil, and tomatoes. Add salt and pepper to taste, and basil garnish (if using).
Recipe variations:
Replace vegetables with...
- Spring: Peas, asparagus, and watercress or spinach leaves.
- Fall: Shiitake mushrooms, bok choy, radicchio, and flat-leaf parsley.
- Winter: Acorn or butternut squash, dried fruit (such as apricots, cranberries, golden raisins, and cherries), and brussels sprouts (add them near the end of cooking).
From Hudson Valley Mediterranean: The Gigi Good Food Cookbook, by Laura Pensiero. Copyright (c) 2009 by Laura Pensiero. Published by William Morrow Cookbooks, an imprint of HarperCollins Publishers. Reprinted by permission.