Zucchini Risotto with Arugula and Steak Salad

Family was visiting from Austin and wanted to eat something delicious, different and gourmet- what the heck was I supposed to make??

Risotto was discussed briefly and so I started thinking about arborio rice. How should I cook it and what should I serve with it? When I am coming up with a menu- I try to include a vegetable and a protein with the starch. I am thrilled to include all the food groups on one plate. 

My husband reminded me of the zucchini pesto in the fridge- “maybe you can add that to the risotto”, he said. Wow, I thought – all this cooking is rubbing off on him as well. What a great idea- that is what I did. I made a simple risotto with chicken broth and folded in some velvety zucchini pesto. 

What about the protein? We were in Trader Joes and my idea was to buy the marinated, frozen rack of lamb. It is delicious and very easy- just roast in the oven and serve. Turns out that some of them didn’t care for lamb- so it was back to the drawing board. I was walking around Trader Joes and came across tip steak. I decided to marinate the steak and make a salad with the arugula and serve them on top of the hot risotto. 

Well, the combination was delicious. I love cold salad on top of anything hot. In this case the bitter arugula was fabulous with the garlicky steak and the creamy risotto. It was a big success and everyone loved it. We drank a wonderful merlot with the meal- it is great spending time with family!

• 1 cup Arborio rice
• 3 to 4 cups chicken broth, heated
• 2 tablespoons extra virgin olive oil
• Salt
• 1 cup zucchini pesto
• ½ cup Parmigiano Reggiano

Heat the chicken broth in a medium saucepan. Bring to a boil and then place on simmer right next to the cooking risotto. In a wide frying pan, heat the olive oil. Add the rice and stir for a minute on medium heat. Add a ladle of chicken broth (about a ¼ cup) to the risotto. Stir on medium heat constantly until the broth is soaked up. Keep adding the broth till the rice is soft and well cooked- about 20 minutes and most of the broth. Add the zucchini pesto, salt and the cheese. Stir well and keep aside.

• ½ pound tip steak
• 3 cloves garlic, minced
• 1 tablespoon olive oil
• Juice of half a lemon
• Salt
• 2 tablespoons olive oil

In a small bow, mix the garlic, olive oil, lemon juice and salt. Add the steak in a ziplock and add the marinade. Marinate for 2 to 3 hours. Heat a cast iron pan and add 2 tablespoons olive oil. Add the steaks and brown all sides, about 2 minutes on each side. Cook on a medium heat for another 5- 6 minutes for medium well or desired doneness. Take out and keep aside, covered with aluminum foil for at least 20 minutes. Slice thin and keep aside.

• 1½ cups baby arugula
• Juice of a lemon
• 1 tablespoon olive oil
• Salt

Mix the arugula with the lemon juice, olive oil and salt.

Plate the risotto at the bottom of 3 bowls. Top with ½ cup of dressed arugula and place some steak slices on top.