SUMMER SQUASH RISOTTO

I think risotto gets a bad rep for being heavy and overly cheesy.
​This recipe is light, full of flavor and my favorite summer side dish to a simple fish like scallops.
Makes: 4-6 servings                                                                                         Takes: 1 hour

SUMMER SQUASH RISOTTO 

Adapted from The New York Times
Makes: 4-6 servings                  
Takes: 1 hour
  • About 8 cups of chicken stock
  • 1/2 cup diced onion
  • 1 pound diced summer squash
  • 1 1/2 cups arborio rice
  • 2 garlic cloves, minced
  • 1/2 cup dry white wine
  • Zest of 1 lemon
  • 2 tablespoons lemon juice
  • 2 tablespoons chopped parsley
  • 1/2 cup grated parmesan cheese 
  • Salt & pepper to taste
  • Extra virgin olive oil
  1. The key to this recipe is to have two pots going side by side. One with your broth and one with the rice. It makes everything a million times easier. Start by bringing chicken stock to a simmer in a large saucepan over low heat. 
  2. In a wide skillet with medium sides, warm olive oil over medium high hight. Add the onion and cook until soft, about 3-5 minutes.
  3. Add the squash and a generous pinch of salt. Cook, stirring often, until the squash is translucent and soft.
  4. Stir in the rice and the garlic, and stir until the grains begin to crackle. Add the wine, and stir until it has been absorbed.
  5. Begin adding the simmering stock a couple of ladlefuls (about 1/2 cup) at a time. The stock should just cover the rice. Cook, stirring often, until the rice is just about absorbed. Add another ladleful of the stock and repeat, stirring in more stock when the rice is almost dry. Keep stirring and scraping rice from the bottom of the pot.
  6. When almost all the broth has been used, rice should be tender but still chewy, about about 25 minutes.
  7. Stir in the lemon zest, lemon juice, parsley and Parmesan. Adjust seasoning, adding salt and pepper to taste. Remove from the heat. Serve immediately and don't burn your mouth!