How to Make Summer Squash Risotto

Risotto is a perfect summer meal, alone or served with a salad or a light soup. Add a chardonnay if you're in the mood for wine. Serves six.

Difficulty:

Moderate

Instructions

Things You'll Need

• 4 each green and yellow summer squash
• 1/2 c. olive oil, divided
• 1 medium yellow onion, minced
• 2 cloves garlic, minced
• 2 c. Arborio rice
• 1/2 c. white wine
• 6 c. hot stock, broth or water
• 1 tbsp. chopped thyme
• 1 tbsp. chopped Italian parsley
• 1 tbsp. chopped basil
• 1 tomato, peeled, seeded and diced
• juice of 1 lemon
• 2 tsp. salt
• 1 tsp. black pepper
• 4 tbsp. unsalted butter
• 1/2 c. fresh grated Parmesan
• Groceries
• Chef's Knives
• Cheese Graters
• Cutting Boards
• Ladles
• Measuring Cups
• Measuring Spoons
• Skillets
• Wooden Spoons
• Measuring cups
• sauté pans

1. Dice the squash, then heat 1 tbsp. oil in a sauté pan (or a large paella skillet, if you have one) and add the squash to the pan. Sauté until golden on all sides and set aside.

2. Heat the remaining oil in a large skillet and add the onion, cooking on medium-low for 15 minutes. Add garlic and cook for 2 more minutes.

3. Add rice to skillet, use a wooden spoon to stir for 1 minute, then pour wine over rice, stirring constantly for 1 minute.

4. Ladle in 1 c. stock at a time, stirring continuously until all stock, except 1 c., is gone. This may take up to 20 minutes, so stretch out that arm before starting!

5. Gently stir squash, herbs, tomato, lemon juice, seasonings and the last of the stock into the risotto. Stir in butter and serve with the Parmesan sprinkled on top.

Tips & Warnings

• The risotto will stick and cook unevenly if it is not stirred the entire time.