Risotto for Fall Equinox
by Cindi Sutter, Founder & Editor Spirited Table® — All content provided by Beth Dooley and Kip Dooley.
Autumn, despite containing both my birthday and the joys of pumpkin spice, is more often than not a season of anxiety for me. As the leaves fall and daylight fades, my mind and body remain in summer mode, continuing to churn and seek outward despite the clear signs all around me that it's time to slow down.
But through cooking, writing and teaching with my mom for the past year and a half, I'm learning to sync up with the seasons.
Last night, after an intense workout, I pondered what to cook for dinner. I was tempted to make one of my summer go-to's, zucchini and blackbeans sauteed in lime juice, a tender-crisp and punchy meal that activates and enlivens, before heading off to a Zoom event at 7:30.
I paused to take stock of what I noticed in my body.
It was still riled up, ready to go; but outside, it was almost completely dark, a drastic change from just a few weeks ago.
What I wanted – and what I needed to meet this moment – was something warm, savory and dense.
Ah yes, risotto.
Below you'll find a recipe for Zucchini Risotto, which I hope nourishes you on this Fall Equinox, the start of autumn and the hinge between summer and winter.
I'm also excited to announce that my godmother Lucia Watson (often called the Alice Waters of Northern Heartland cuisine), will be joining as a guest teacher in our Bare Bones Cooking Class, which starts this coming Tuesday, Sep. 28. We're doing a 24-hour flash sale starting today at 12 pm central -- use the code FALLFLASH at checkout for $25 off.
We have several payment plan options, and scholarships are available upon request here.
Here's to the art of finding balance!
Kip
I'm so excited to join Bare Bones because I love simple, healthy cooking using ingredients I have on hand. It's fun, inspiring and keeps me on my toes even after a lifetime of cooking at home and in my restaurant. I can't wait to add my voice to the class and learn with you all!-Lucia Watson
Zucchini Risotto
Serves 4-5
I used to think risotto dishes had lots of cheese or cream in them. However, risotto is just a short-grain rice that absorbs liquid and releases starch, creating a creamy consistency that won't leave you feeling heavy afterwards. The key to a good risotto is to stir throughout the cooking process. No set-and-forget with this dish!
4 cups chicken stock, veggie stock or bouillon
2 Tbsp olive oil
2 Tbsp butter
1.5 cup risotto
1/2 chopped onion
5 Tbsp dry white wine
1 garlic clove
1/2 tsp dry thyme or 1 tsp fresh thyme
2.5 cups chopped zucchini (roughly 3 medium-sized zuchs)
Grated parmesan to taste
Warm the stock in a small saucepan, keeping the flame low so not too much liquid evaporates.
Heat butter and oil in a pot on medium heat while chopping onion. Add onion and stir, cooking for 3-5 minutes to the point where they're just starting to brown. Add dry risotto to the pot and stir the rice to coat with the butter and oil, about 2 minutes. Add the wine and stir, pausing to chop your garlic and zucchini.
Once the risotto has absorbed all the wine, add 1/2 cup of broth, along with the chopped garlic and thyme, and stir.
When this liquid has been absorbed, add another 1/2 cup of broth along with the zucchini. Continue stirring, adding another 1/2 cup broth each time the liquid is fully absorbed.
Once you've added all the broth, add some grated parmesan, stir and taste. Add more cheese, salt and pepper as needed.
May you be nourished,
-Beth and Kip
Bare Bones features weekly-ish essays on food, family and what nourishes us from Beth Dooley and Kip Dooley.
Their Fall Bare Bones Cooking Class starts September 28. Learn more & register here.
