This recipe is safe for Coumadin (warfarin) users.
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
This is NOT a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"Knowledge is knowing a tomato is a fruit, wisdom is not putting it into the fruit salad."
- Caroline Hutton
This recipe was inspired by a dish that I ordered at a vineyard in Chile. Mind you, the risotto I ordered was only so-so (but the wine was pretty great).
The thing that I liked about the dish was that it was seasoned with merken, a Chilean spice somewhat like smoked paprika (but made with Chilean peppers and other spices). This is a moderately hot spice and the dish at the vineyard had only a hint of it. This recipe calls for more. You can find merken in specialty stores (it's been a long time since I had to write that phrase, it seems like everything is so easily available these days).
If you can't find merken, use smoked paprika, and for a little added spice add some cayenne or other spicy chili powder to taste.
Servings: 2 | Serving size: about 2 1/2 cups
Cooking Time: 60 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6.
This recipe does not make very good leftovers.
|1/2 cup||sun-dried tomatoes|
|4 cups||water (divided)|
|1 tsp||olive oil|
|2 Tbsp||pine nuts|
|1 medium||white onion (diced)|
|1/2 cup||Arborio rice|
|fresh ground black pepper (to taste)|
|1 tsp||smoked paprika or Chilean merken|
|8 ounces||zucchini (small dice)|
|1 ounce||semi-soft goat cheese|
|2 Tbsp||dry sherry|
Place the sun-dried tomatoes in a bowl. Bring 2 cups of water to a boil and pour it over the sun-dried tomatoes. Let stand thirty minutes, then drain, reserving the liquid.
Finely diced the softened sun-dried tomatoes and set aside.
Place 1 tsp. olive oil in a pan over medium-high heat. Add the pine nuts and cook for one minute, stirring frequently, until they begin to lightly brown.
Add the diced onion and continue cooking, stirring frequently, for another 4 minutes.
Add the Arborio rice and cook for 1 minute, stirring frequently.
Add the reserved water from the sun-dried tomatoes and the other 2 cups of water to the pan. Add the diced sun-dried tomatoes, salt, pepper, paprika (or merken), and stir well.
Simmer for about 15-20 minutes, stirring occasionally. Add water, 1/2 cup at a time, if needed.
When the risotto is almost done (only slightly grainy when tasted), add the sherry, stir, and add the diced zucchini. Cook for another 3 minutes. Add the goat cheese and cook, stirring constantly, until the goat cheese is melted.
Serving size: about 2 1/2 cups
|Calories 410||Calories from Fat 119|
|% Daily Value|
|Total Fat 12g||22%|
|Saturated Fat 3g||15%|
|Monounsaturated Fat 5g|
|Trans Fat 0g|
|Total Carbohydrates 8g||3%|
|Dietary Fiber 5g||21%|
|Vitamin A 21%||Vitamin C 49%|
|Calcium 8%||Iron 31%|
|Vitamin K 18 mcg||Potassium 989 mg|
|Magnesium 91 mg|