Summer Risotto
AuthorMabHeat 2 tsp olive oil in a large nonstick skillet. Saute the zucchini and summer squash until just starting to brown, about 7 minutes. Set aside.
In a medium pot, bring the vegetable broth to a simmer. Add the remaining tbsp of olive oil to the pan. Over medium heat, saute the shallots until tender, about 3 minutes.
Add the rice and saute for 1 minute, constantly stirring. Add 1 cup of the simmering vegetable broth, stirring continuously until almost all of it evaporates. Add another 1/2 cup of the broth and stir until it evaporates. Repeat with remaining broth until rice is tender and cooked through, reserving 1/4 cup of broth.
Add the veggies to the pan and cook for one minute or until heated through. Remove from the heat and stir in the reserved 1/4 cup broth, parmesan cheese, chives, lemon zest, lemon juice, and better. Season with salt and black pepper to taste.
Adapted from Eats Well With Others
Ingredients
Directions
Heat 2 tsp olive oil in a large nonstick skillet. Saute the zucchini and summer squash until just starting to brown, about 7 minutes. Set aside.
In a medium pot, bring the vegetable broth to a simmer. Add the remaining tbsp of olive oil to the pan. Over medium heat, saute the shallots until tender, about 3 minutes.
Add the rice and saute for 1 minute, constantly stirring. Add 1 cup of the simmering vegetable broth, stirring continuously until almost all of it evaporates. Add another 1/2 cup of the broth and stir until it evaporates. Repeat with remaining broth until rice is tender and cooked through, reserving 1/4 cup of broth.
Add the veggies to the pan and cook for one minute or until heated through. Remove from the heat and stir in the reserved 1/4 cup broth, parmesan cheese, chives, lemon zest, lemon juice, and better. Season with salt and black pepper to taste.