There is a vague tension behind my eyes from being open for so long today. I feel like I saw a lot of things but didn’t really see anything. Do you ever get this feeling? I like opening the freezer and sticking my head inside of it on really hot days. This is not a very economical practice but one that brings fleeting contentedness. And since it’s so hot outside I am giving you risotto to eat. How this equates in my brain is beyond me and the planet Mars but I think all weekends should be filled with big bowls(/bellies) of satisfaction and delight. If you are looking between me and the stove and shaking your head vigorously then simply save this for a mere month. Squash plants are avid producers and will give to you until the very end.
Squash blossoms are pretty. It’s that deep yellow that forever has me transfixed. They begin to yawn so beautifully in the early morning, stretching out to welcome the bees. It’s no surprise that you can eat them. We get to eat so many attractive foods in this life. When selecting them for edibility I make the single recommendation that you choose male flowers (no fruit attached) so to not disturb your future crop of squash.
Despite my oculars telling me that sleep is a necessary horizon, I welcome the notion. I like the feeling of possibility that arrives in the morning of a new day. There is a slight giddiness to my frame that is accentuated by an endless cup of black chai tea. This is every morning. Like I am the squash trying to attract the bees. I really enjoy having their presence in the garden (and so do the squash plants). This year I was bent on planting flowers to maintain a bee population – this is one of the greatest things you can do. I once did a school project about their importance. Without bees we don’t eat. But with bees we get curried risotto with squash blossoms.
- 1 tbl grapeseed oil
- 1 medium white onion diced
- 2 cloves garlic minced
- 2 medium carrots chopped into coins
- 1 tsp minced lemongrass
- 1 cup aborio rice
- 1 tsp turmeric
- ¼ tsp coriander
- ¼ tsp chili powder
- ¼ tsp garam masala
- ¼ cup shredded coconut
- ½ cup white wine
- 1 cup unsweetened coconut milk
- 2 cups heated vegetable stock
- 8-12 squash blossoms, stamens removed
- dab of grapeseed oil
- ¼ tsp cumin
- To begin: Heat grapeseed oil in a large pot and cook onion and carrot until translucent and softened. Add garlic and lemongrass and heat until fragrant.
- And then: Add aborio rice and toast until coated with oil. Add turmeric, coriander, chili powder, garam, and coconut and stir into rice and vegetable mixture.
- Risotto: Add wine to pot and stir slowly until absorbed by the rice. Repeat this process with the coconut milk. Once absorbed, slowly add the heated vegetable stock - one cup at a time, making sure to give the rice time to adjust. Reduce heat/remove from heat once rice has cooked.
- Squash blossoms: Add squash blossoms to a small saute pan with a dab of oil and cumin and heat.
- Bowl: Serve risotto garnished with squash blossoms and coriander.
