Risotto With Summer Squash And Fontina Recipe

Name: Risotto With Summer Squash And Fontina
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons unsalted butter; 1 small onion, finely diced; 3 medium yellow squash, diced (yellow zucchini, crookneck, or pattypan squash); 2 cups arborio rice; 6 cups chicken stock; 1/2 cup dry white wine; chopped Italian parsley; salt; freshly ground black pepper; 1/2 cup imported italian Fontina cheese, diced; 10 fresh basil leaves, cut into thin strips; 2 tablespoons unsalted butter; 1/2 cup grated parmesan cheese, plus additional for the table

Servings: persons

4 tablespoons unsalted butter
1 small onion, finely diced
3 medium yellow squash, diced (yellow zucchini, crookneck, or pattypan squash)
2 cups arborio rice
6 cups chicken stock
1/2 cup dry white wine
chopped Italian parsley
salt
freshly ground black pepper
1/2 cup imported italian Fontina cheese, diced
10 fresh basil leaves, cut into thin strips
2 tablespoons unsalted butter
1/2 cup grated parmesan cheese, plus additional for the table

1
Melt the butter in a heavy 2-quart saucepan.
2
Add in the onion and cook slowly over low heat until it is very soft and just beginning to take on color.
3
Add the squash and continue cooking over low heat until squash is nearly tender.
4
Add the rice and, stirring constantly, saute until the grains of rice are opaque and make a clicking sound against the metal of the saucepan, about 1-2 minutes.
5
Meanwhile, heat the broth until it is very hot; turn off the heat, but keep the broth hot on a warm burner.
6
Add the white wine to the rice and cook slowly, stirring constantly, until it is completely absorbed.
7
Add the hot broth to the rice one ladleful at a time, stirring frequently.
8
The rice should cook very slowly over low heat.
9
Wait until all the liquid is absorbed before adding the next ladleful of broth.
10
Midway in the cooking time, add salt and pepper.
11
When the rice is just barely tender, add the fontina and gently cook, stirring continuously, until the cheese begins to soften.
12
Add the basil, 2 tablespoons butter, and the Parmesan cheese.
13
Turn off the heat and stir vigorously until all the butter and cheese are absorbed.
14
Pass additional Parmesan at the table.

1249

kcal

Calories

Fat

Carbs

134

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 13 ingredients. The key ingredients include: 4 tablespoons unsalted butter, 1 small onion, finely diced, 3 medium yellow squash, diced (yellow zucchini, crookneck, or pattypan squash), 2 cups arborio rice, and more.

Yes, Risotto With Summer Squash And Fontina 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.

Risotto With Summer Squash And Fontina

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