Last year my parents started small garden in their beck yard. They are complete novice to gardening. While I was with them in Split I wanted them to try to develop bio-dynamical garden and I bought some books on bio-dynamical gardening, but I have to admit that it was all little bit SF for us, city slickers!
I'll try again when I go beck to Split, but I do not have high hopes.
Anyway, they do have small garden but with a help of their neighbor, who is experienced garnered, they do grow some very tasteful vegetable like: zucchinis, paprikas, beans, cabbage, beetroot, melons, tomatoes...
So, here it is, risotto with the zucchini form my parents garden. This summer was their very first harvest! And this zucchini is maybe the last one form this season. All we can do now is wait next spring and new zucchini.
Brown risotto with the zucchini
1 big zucchini
2 tbsp olive oil
1 cup of brown rice
3 cups of hot vegetable stock
1 cup f sweet corn
salt and freshly ground black pepper
2 tbsp chopped fresh parsley, to serve
freshly grated parmesan cheese, to serve
Toast brown rice on low heat in fraying pan. Toast rice for about 10 minutes, stirring constantly so that grains do not burn. Rice should turn a medium brown. You will know that it is ready when you smell "bread like" aroma.
Toasting rice will reduce cooking time of rice. Also, I was told that it is good to toast rice in fall and winter because this way rice will give more energy to your meal and keep you warm.
Slice the onion and zucchini. Heat the oil in a large, heavy based saucepan and fry onions over a medium heat until softened. Add the zucchini and fry until zucchini let its fluid. Add a pinch of cinnamon.
Stir in the toasted rice. Pour in the stock and simmer, stirring, until the liquid has been absorbed. Add more stock and simmer until the liquid has been absorbed. Continue adding the stock and simmering until all the liquid has been absorbed and the rice becomes soft as you like it (some people like rice to be "al dente" and some like to be little overcooked).
Add sweet corn and stir into the risotto. Add salt and pepper. Sparkle with some olive oil. Serve with freshly choped parsley and Parmesan cheese.
I'll submit this recipe to this months Grown Your Own blogevent.