Hit me with some appetizer risotto!

My personal philosophy in entertaining is that if you feed people well they happily fall into a food coma and don’t break your stuff. I like it when my guests don’t break my stuff, thus I try to feed them with nice, hearty, tasty munchies like risotto. When the event calls for finger food, it’s just time to get a bit more creative.


Risotto De Mrs. Marv
olive oil
1 ½ cups arborio rice
white wine
chicken or vegetable broth
parmesan cheese

1 medium zucchini
1 onion
2 cloves garlic
2 roma tomatoes
fresh basil
salt, pepper, garlic powder
more parmesan cheese

Sauté rice in 1 tablespoon of olive oil for a minute or two. Add some chicken broth and wine to cover. Stir a bit. Add some salt, pepper and garlic powder, say a teaspoon of each. Let mixture come to a boil. As liquid diminishes add more chicken broth and wine. Stir often. Quit this process when rice is cooked to desired tenderness. Remove from heat.

While rice is cooking coarsely chop onion and garlic, sauté both in olive oil. Cut zucchini into halves length wise, and then into ½ inch pieces. Add to onion and garlic mixture when onion has become tender. Cook until zucchini reaches desired tenderness. If cooking liquid dries up deglaze pan with white wine.

When rice and zucchini mixtures are both done add zucchini to rice. Deseed tomato and chop up into to little chunks. Remove stems from basil, rip or cut basil leaves into smaller pieces. Add tomatoes and basil to risotto. Add 1/2 cup of grated parmesan to mixture. Grate more parmesan cheese over the top.


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