what's summer without squash?
This may be my…thirdish risotto with squash recipe I’ve posted in the last year, but I’m not going to apologize for it. While I’m an all-around squash lover, there’s something special about summer squash to me. The green and yellow colors are fun, and the flavors remind me of backyards in the summer. They remind me of grilling on the patio, my grandpa’s vegetable garden, and farmer’s markets. To pair them with one of my favorite Italian classics (risotto) was an absolute dream. This dish is basically half risotto and half squash, so don’t feel bad about the rice calories. You’re clean from summer’s most glorious veggie.
⟶ the recipe
summer squash risotto
ingredients
4 cups vegetable broth
1 yellow onion, chopped
3 cloves of garlic, minced
Salt and pepper
1 ½ cups arborio rice
1 cup dry white wine (see notes)
½ cup shredded parmesan cheese
2 medium zucchini
2 medium or small yellow squash
¼ cup sliced basil leaves
Prep time
15 minutes
Cook time
45 minutes
Total time
1 hour
4 servings
instructions
Place vegetable broth in a medium saucepan, and bring to a boil. Once liquid is boiling, reduce it to a simmer.
Drizzle some extra-virgin olive oil into a large cast-iron skillet, and place at medium heat. Add the chopped onions, and sauté for about 5 minutes. Add the garlic, and sauté for another 2-3 minutes. Season with a generous amount of salt and pepper.
Add the rice to the skillet, and toast for 1-2 minutes, coating it fully with the oil.
Meanwhile, grate the zucchini and yellow squash on a box grater and set aside.
Begin adding the broth to the rice pan about ½ cup at a time. The broth should simmer lightly as the rice cooks, and make sure to stir frequently. Once all the broth has been soaked up, add another ½ cup, and stir. Continue this process until the rice is tender (but don’t let it get soupy—you may not need to use all the broth if the rice seems cooked well enough).
Remove risotto from the heat, and stir in the parmesan cheese. Once fully mixed, stir in the grated squash. Season with additional salt and pepper to taste.
Serve with the sliced basil leaves and additional grated parmesan if desired.
⟶ recipe notes
- For the wine, you’ll want to use a dry white like Sauvignon Blanc or Pinot Grigio. Nothing too funky or acidic. You don’t need an expensive wine, but make sure it’s something you would drink and isn’t sweet or else the sugar will taint the dish!
⟶ modifications
- To make this dish vegan, just skip the parmesan cheese
⟶ store it
- The leftover risotto will keep for three to five days in the refrigerator
