Dinner Tonight: Summer Squash Risotto Recipe Recipe

Name: Dinner Tonight: Summer Squash Risotto Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 pound summer squash or zucchini, ends trimmed and cut into bite-sized pieces; 6 tablespoons unsalted butter; 6 squash blossoms (optional); 1 medium onion; 7-8 cups chicken or vegetable stock; 2 cups risotto rice, such as Arborio; 1/3 cup white wine; Salt and pepper to taste; 3 tablespoons herbs such as sage, marjoram, savory; 1/2 cup grated Parmesan cheese, plus more for garnish; 4 tablespoons balsamic vinegar

Servings: persons

1/4 pound summer squash or zucchini, ends trimmed and cut into bite-sized pieces
6 tablespoons unsalted butter
6 squash blossoms (optional)
1 medium onion
7-8 cups chicken or vegetable stock
2 cups risotto rice, such as Arborio
1/3 cup white wine
Salt and pepper to taste
3 tablespoons herbs such as sage, marjoram, savory
1/2 cup grated Parmesan cheese, plus more for garnish
4 tablespoons balsamic vinegar

1
["Bring the stock to a boil in a saucepan and keep at a simmer. In a large, heavy pot melt 2 tablespoons of the butter and saute the onions over medium heat until soft. Add the rice and stir well, ensuring all the grains are coated in fat, and cook for 1-2 minutes. Add the wine and a couple pinches of salt and allow it to absorb into the rice; once it has add about 1 cup of stock and stir well. Stir often as the stock is absorbed, adding it 1 cup at a time whenever the pot is almost dry again.", "In the meantime, melt 2 more tablespoons of butter in a large saute pan over high heat and cook the squash or zucchini until golden. Set aside.", "When the rice is nearly soft still with a ""chalky"" hard center, add the squash or zucchini, squash blossoms, and herbs. Stir well and add more stock. Cook, adding stock if necessary, until the rice is tender, then stir in the remaining butter, Parmesan, and balsamic vinegar. Turn off the heat and cover, allowing the pot to sit for 2 minutes (prepare shallow bowls in the meantime). Ladle into bowls and serve with more Parmesan as a garnish."]

842

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/4 pound summer squash or zucchini, ends trimmed and cut into bite-sized pieces, 6 tablespoons unsalted butter, 6 squash blossoms (optional), 1 medium onion, and more.

Yes, Dinner Tonight: Summer Squash Risotto Recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Dinner Tonight: Summer Squash Risotto Recipe

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