I’ve got a zucchini the size of John Holmes

That’s right… I was forced to get creative with vegetables. Hauled in over two weeks ago from my sojourn in the deep French countryside, the giant zucchinis that are possibly three times the width of my arm, and the length of my thigh, were causing me no end of anxiety. I had no idea what to do with zucchini that large, but was terrified of seeing it get moldy, going to waste.

Luckily, last night in a state of mild delirium and massive hunger, I stumbled across the laziest and best solution: zucchini risotto.

Cut half the zucchini into chunks (reserving rest of zucchini in the fridge for similar use the day after), and stick into a middle to low heat pot, along with olive oil, pepper and salt. Randomly toss in one large tomato (gloriously ripe and also culled from the same garden) and one shallot. Leave to wilt, stirring occasionally. Once the juices are really out of the tomatoes and they are total mush, while the zucchini is still surprising intact, season. Don’t be afraid to add a dash of cassonade/honey to the mix. Then take a couple of handfuls of basmati, no more than two probably, and toss into the pot. Stir, reduce heat to lowest possible and put cover on. After about 10 minutes turn heat off. Ten minutes later, serve.

This recipe hinges on ripe end of summer vegetables. If you don’t have them, don’t even bother.

___________

@3 years ago
(± )
#food porn #zucchini #John Holmes #risotto