Lemon Risotto with Summer Squash
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 7 to 8cups well seasoned chicken or vegetable stock, as needed
- 2tablespoons extra virgin olive oil
- ½cup minced onion
- Salt to taste
- 1pound summer squash (mixed varieties), diced
- 1½cups arborio or carnaroli rice
- 1 to 2garlic cloves (to taste), green shoots removed, minced
- Freshly ground pepper to taste
- ½cup dry white wine, like pinot grigio or sauvignon blanc
- 2teaspoons finely chopped lemon zest
- 1 to 2tablespoon freshly squeezed lemon juice (to taste)
- 2tablespoons finely chopped flat-leaf parsley
- ½cup freshly grated Parmesan cheese
Nutritional analysis per serving (6 servings)
415 calories; 12 grams fat; 4 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 56 grams carbohydrates; 3 grams dietary fiber; 7 grams sugars; 17 grams protein; 1124 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put your stock or broth into a saucepan, and bring it to a simmer over low heat with a ladle nearby or in the pot. Make sure that the stock or broth is well seasoned.
- Step 2
Heat the olive oil over medium heat in a wide, heavy nonstick skillet. Add the onion. Cook, stirring, until tender, about five minutes. Add the squash and a generous pinch of salt. Turn the heat up to medium high, and cook, stirring often, until the squash is translucent but not too soft, about five minutes.
- Step 3
Stir in the rice and the garlic, and stir until the grains separate and begin to crackle. Add the wine, and stir until it has been absorbed. Turn the heat back down to medium, and begin adding the simmering stock a couple of ladlefuls (about ½ cup) at a time. The stock should just cover the rice and should be bubbling, not too slowly but not too quickly. Cook, stirring often, until the rice is just about absorbed. Add another ladleful or two of the stock, and continue to cook in this fashion, stirring in more stock when the rice is almost dry. You do not have to stir constantly, but stir often.
- Step 4
When the rice is tender all the way through but still chewy, in about 25 minutes, it is done. Taste now and adjust seasoning, adding salt and pepper to taste. Add another ladleful of stock to the rice. Stir in the lemon zest, lemon juice, parsley and Parmesan. Remove from the heat. The mixture should be creamy (add more stock if it isn’t). Serve right away in wide soup bowls or on plates, spreading the risotto in a thin layer rather than a mound.
- Advance preparation: You can begin up to several hours before serving. Proceed with the recipe, cooking halfway through Step 3 for about 15 minutes. The rice should still be hard when you remove it from the heat, and there should not be any liquid in the pan. Spread it in an even layer in the pan, and keep it away from the heat until you resume cooking. If the pan is not wide enough for you to spread the rice in a thin layer, transfer it to a sheet pan. Fifteen minutes before serving, bring the remaining stock back to a simmer, and reheat the rice. Resume cooking as instructed.
Private Notes
Comments
Grocery store was out of arborio rice so I subbed in orzo and it worked wonderfully, possibly even better. I boiled it in half as much stock as the recipe requires, and it obviously became a lower-maintenance recipe. I doubled up the veggies and added some red pepper flakes as well, but I usually do that :)
Great recipe! I made it as written, and then chopped up a very large filet of poached salmon and mixed it into the finished dish. The lemon and salmon married beautifully!
Sauté the squash with the garlic for 5 min, then set aside. Add back after 10 min of cooking the risotto - keeps the squash from getting too mushy.
Baby’s first risotto turned out perfectly! Made exactly as written and, *chef’s kiss*.
I used basil instead of parsley and added a couple pats of butter at the end. Otherwise followed recipe. Perfect summer risotto. Very lemony and bright. We loved it!
Sauté the squash with the garlic for 5 min, then set aside. Add back after 10 min of cooking the risotto - keeps the squash from getting too mushy.