Serves a Crowd

Summer Squash Risotto with Meyer Lemon

July  2, 2010
1 Ratings
  • Serves 4 as a main, 8 as a side
Author Notes

For me, risotto is the ultimate comfort food. It lends itself to a wide variety of added ingredients: summer squash, squash blossoms, fresh herbs, and Rosé are delectable friends in this summery dish. This risotto can stand alone as a main course served with a simple green salad, or it is a bright side dish to accompany a simple grilled salmon. Don't forget to buy a bottle or two of Rosé to drink with this meal. Two of my cooking heroes, Alice Waters and Patricia Wells, are the inspiration for this recipe. —yummy supper

  • 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 Rosé 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
In This Recipe
  1. Heat chicken stock in a separate pot and keep going at a low simmer throughout cooking.
  2. Chop squash into bite-sized pieces. Sauté 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 sautéd 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.

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