Zucchini-Parmesan Risotto

This is a little stickier-looking than it ought to be, because this picture was taken after the leftover risotto was reheated. Ideally you should have a much creamier texture.

A couple of my friends were visiting recently, and we decided to try making a simple risotto. This recipe was originally from the True Batterwitch’s (Betty Crocker’s) cookbook, but being the person I am, I can never use a recipe without changing something about it, so this is my modified version. XD It’s very simple, and takes only about half an hour to make.

Zucchini-Parmesan Risotto

4 T. butter

4 T. olive oil

2 small onions, chopped

2 medium zucchini, chopped

2 large cloves garlic, minced

2 T. chopped fresh parsley

2 c. uncooked Arborio rice

1 c. vegetable broth

1 ½ c. grated parmesan cheese

2 c. vegetable broth

cayenne and black pepper to taste

  1. In medium saucepan, heat butter and oil over medium-high heat until butter is melted. Cook onion, parsley, zucchini, and garlic in oil mixture until onion and zucchini are tender.
  2. Stir in rice and cook, stirring occasionally, until edges of grains are translucent. Stir in 1 c. of broth and cook about 3 minutes, stirring constantly, until broth is absorbed.
  3. Reduce heat to medium and stir in 1 c. of remaining broth. Cook uncovered, stirring constantly, for about 5 minutes OR until broth is absorbed. Stir in remaining cup of broth and cook for about 8 minutes, stirring frequently, until rice is just tender and mixture is creamy (NOT sticky!).
  4. Stir in cheese and pepper, and serve!

Pie Crust: A Basic

As anyone in my family can tell you, the thing I make best and most often is pie, so I think I’ll start this blog off with my tried-and-true recipe for pie crust, received from my grandmother. I’ve always heard that the best and most flaky pie crusts are made with animal lard, but as I’m a vegetarian that obviously isn’t an option, so I make mine with vegetable shortening. Personally, I think they’re just as good, but you can try the recipe out and judge for yourself! 🙂

Pie Crust

2 c. flour

½ t. baking powder

1 t. salt

¾ c. shortening

½ c. + 2 T. cold water

  1. Sift dry ingredients together. Cut shortening into flour mixture using two forks, taking care not to directly handle the dough with your hands. Continue to work the dough until the shortening forms small balls a little smaller than peas.
  2. Gradually add the water, working the dough as little as possible. When dough has reached the desired consistency, put it in a cool place (i.e., the refrigerator) for 20 minutes.
  3. Roll dough until it is fairly thin, and place in pie plate. Add filling and bake as directed in pie recipe. Makes enough pastry for one double-crusted, 9 inch pie.