Summer Squash Risotto

Posted on Jul 1, 2013

Risotto

One of my favorite comfort foods, this time with summer flavors.

Simply follow my Basic Risotto Recipe, but make the following changes:

  • Use vegetable broth instead of chicken.
  • Use two varieties of squash for the vegetable
  • At the end, stir in fresh basil and lemon zest

Some directions:

Sauté the squash first in olive oil. You can use any summer squash. I used one zucchini and a pattypan squash, and I thought the pattypan worked particularly well with this recipe. I also chopped the zucchini but cut the pattypan into thick strips, just for some variety. Both shapes worked well. Sauté until they’re just barely tender, but still have a bite. Remove from the pan.

In the same pan, follow the instructions in the above link to make the risotto.

Towards the end, once the rice is tender and it’s time to stir in the parmesan or Romano cheese, add the squash to the rice, along with a handful of basil leaves, chopped into strips, and the zest of 1/2 a lemon. Now, this time when I made the risotto, I also stirred in a spoonful of Mascarpone cheese, just for the heck of it. The result? It certainly gave it a nice creamy texture, but I don’t think it’s necessary  The risotto is wonderful on its on, without the Mascarpone.

Garnish with Parmesan or Romano cheese and fresh ground pepper.