Saturday, 8 September 2012

Saffron and Zucchini Barley Risotto

My first properly cooked meal in my vegan challenge! And in the new kitchen!  Just moved into the new house, kitchen's quite good (obviously it's the only thing I care about).  I hate moving. I hate packing and unpacking, and I have to do it again next year and the year after that.  First year in dorms, then I moved to a house, was lovely but a bit too $$$, so I moved for my third year, but I have to move again next year to live with two of my best friends.  And then I graduate so I have to pack and move again to do a 1-year master's degree somewhere, so I'll have to move again after that.

I just always lose things when I move.

Anyway, last night I invited some friends over and we had a lovely dinner with wine and risotto.  I made it with barley to be healthy, but you can use normal risotto arborio rice as well.  With barley it remains a bit more al dente, but still good.
Please stir in a knob of butter and a generous grating of parmesan at the end of this. You could also fry some pancetta with the zucchini in the beginning, or some prawns. Zucchini and prawns and saffron risotto is just wonderful. I'm currently vegan so I couldn't do so, but it was still good.

Serves 5 
500g pearl barley/arborio rice
3 medium zucchini
1 large white onion
1 cup white wine
3l vegetable stock
1 generous pinch of saffron
optional: parmesan, butter

Dice the zucchini into 1cm cubes and finely slice the onions.  Have 3 pots/pans ready, one for the stock, one for the risotto and one for the zucchini.
Heat a bit of oil in a pan and fry the zucchini in medium-high heat until caramelized and cooked.
At the same time you can start frying the onions in a large pot. Fry until translucent and add the barley/rice.
Stir and fry for a minute before adding the white wine. Continue stirring until the wine evaporates (ie the rice is dry) then add a ladle-full of stock.  Stir until all the stock is evaporated and then add another ladle-full.  Continue this process for about 40 minutes, you may not need all the stock.  Taste the rice/barley to see if it's up to your standard (note: barley will always remain a bit al dente).
Put the saffron in a dish with 1 tbsp of water and stir to let it dissolve.  Add it to the risotto.
Stir in the zucchini and butter and parmesan if you so wish.

1 comment:

  1. so delicious dear :D Let me make it for you next time! ;)


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