Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.
Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
Sodium
This is NOT a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
Gluten Sensitivity
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 |
1/8 tsp | salt |
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.
Serve.
Nutrition Facts
Serving size: about 2 1/2 cups
Servings: 2
Amount Per Serving
Calories 410 | Calories from Fat 119 |
% Daily Value |
Total Fat 12g | 22% |
Saturated Fat 3g | 15% |
Monounsaturated Fat 5g | |
Trans Fat 0g | |
Cholesterol 61mg | 19% |
Sodium 516mg | 21% |
Total Carbohydrates 8g | 3% |
Dietary Fiber 5g | 21% |
Sugars 10g | |
Protein 11g |
Vitamin A 21% | Vitamin C 49% |
Calcium 8% | Iron 31% |
Vitamin K 18 mcg | Potassium 989 mg |
Magnesium 91 mg |