Summer Squash Risotto With Meyer Lemon Recipe

Name: Summer Squash Risotto With Meyer Lemon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7-8 cups chicken broth ( homemade if possible); 1/4-1/2 pounds Summer Squash; 6 tablespoons unsalted butter; 3 shallots; 2 cups Arborio rice; 1/3 cup Rose or White Wine; 6 squash blossoms; 3 tablespoons fresh basil/and or mint; juice of one Meyer lemon; zest from 1 Meyer lemon; 1 cup Parmesan, freshly grated

Servings: persons

7-8 cups chicken broth ( homemade if possible)
1/4-1/2 pounds Summer Squash
6 tablespoons unsalted butter
3 shallots
2 cups Arborio rice
1/3 cup Rose or White Wine
6 squash blossoms
3 tablespoons fresh basil/and or mint
juice of one Meyer lemon
zest from 1 Meyer lemon
1 cup Parmesan, freshly grated

1
Heat chicken stock in a separate pot and keep going at a low simmer throughout cooking.
2
Chop squash into bite-sized pieces. Saute in 2 tablespoons butter over medium heat until golden brown. Season with salt and pepper. Set aside.
3
Peel and mince shallots. Cook in heavy bottomed saucepan with 2 tablespoons butter over medium heat. After a few minutes and the shallots are soft but not brown, add the rice. Stir to coat with butter and shallots. Cook for a few minutes until rice glistens. Add wine until almost absorbed. Add one ladle full of warm broth. Stir frequently. Maintain a gentle simmer and continue to add broth, keeping a consistent layer of liquid that just covers the cooking rice.
4
When the risotto has cooked for 12-15 minutes and still has a firm bite, add chopped herbs and squash blossoms (sliced lengthwise). Cook for approximately 5 minutes more, still stirring regularly and maintaining a layer of broth covering the rice.
5
When risotto is cooked through, but not at all mushy, remove from heat and add sauted squash, lemon juice, zest, 2 last tablespoons butter, and 3/4 cup grated Parmesan. Season generously with salt and pepper. Stir and cover for a minute or two, then eat. Serve risotto with 1/4 cup of grated Parmesan to pass around the table.

883

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: 7-8 cups chicken broth ( homemade if possible), 1/4-1/2 pounds Summer Squash, 6 tablespoons unsalted butter, 3 shallots, and more.

Yes, Summer Squash Risotto With Meyer Lemon falls under the Soups & Stews 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.

Summer Squash Risotto With Meyer Lemon

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