Risotto with Zucchini and Squash
by Editorial Staff
Recipe for making risotto with arborio rice, white wine, onions, squash, zucchini and Parmesan cheese.
Cook: 40 mins
Servings: 4
Ingredients
- Water – 4 Cups (or vegetable broth)
- Olive oil – 2 tbsp
- Arborio Rice – 1 Glass
- Zucchini – 1 Piece (medium)
- Squash – 1 Piece (medium)
- Butter – 1-2 tbsp
- Fresh Lemon Juice – To taste
- Handful of Parmesan cheese – 1 Piece
- Salt – To taste
Directions
- Pour water into a saucepan and bring to a boil. Grate zucchini and squash.
- Heat a skillet over low heat. Add vegetable oil and finely chopped onion. Fry, stirring occasionally until the onions are translucent. Increase heat to medium, add rice and cook, stirring constantly, for 2-4 minutes, until grains are almost completely translucent (with a small white speck in the center).
- Pour in wine and cook, stirring constantly, until the liquid is absorbed. Add enough water to cover the rice with 1 cm (about 2 cups), 1/2 teaspoon salt and cook, stirring occasionally, until most of the liquid is absorbed. Add 1/2 cup of water at a time as needed.
- After 15 minutes of cooking the rice, start tasting it. When a little crispy but close to done, add the zucchini and squash and stir. Season with salt to taste and cook, stirring constantly and adding water, 1/2 cup at a time as needed. Taste the rice every few minutes. When the rice is tender, turn off the heat.
- Add a little water if the risotto looks dry. Stir in butter and a little grated cheese.
- Squeeze the lemon juice over the risotto and add salt if necessary. Cover and cook for 5 minutes.
- Before serving, sprinkle the risotto with cheese and drizzle with olive oil.
Bon appetit!
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