Our host for the Veggie dinner in September was Jennifer, and she treated us to a delicious dinner! The main dish, risotto, is tricky to make, but when its made right it’s really yummy! 🙂 What you’ll need:
- 1 bulb fennel
- 1 onion
- 1 1/2 cups risotto (arborio)
- 4 tbsp butter
- 3/4 cup Parmigiano-Reggiano
- 1 bunch parsley
The important part about cooking risotto is the way you cook it. You place the risotto in the pan and pour the liquid over it until it’s just covered. As the water is absorbed into the risotto you continue to add liquid a little at a time until the risotto is fully cooked. Unlike rice, risotto can and should be stirred throughout the process.
The grilled veggies that our hostess served were:
- Roma tomatoes
- Buffalo mozzarella
Slice the tomatoes and mozzarella drizzle with olive oil and toss in chopped basil. Spear the tomatoes and mozzarella on skewers, ready to serve!
Finally, any veggie dinner would not be complete without a dessert to top it all off, but so sorry, you can’t have the recipe…it’s a secret. Jennifer says any time you want this fantastic apple pie, she’ll be happy to make it for you! That’s it for the September veggie dinner (from 2011). Working through the backlog, so still to come: October, November AND December. Until then, as always: happy eating!!