Dinner Tonight: Brown Risotto with Summer Squash, Favas, and Mint

Name: Dinner Tonight: Brown Risotto with Summer Squash, Favas, and Mint
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 4 servings Freshly ground black pepper; 454 grams fava bean pods, beans removed from pods; 59 milliliters chopped mint leaves; 118 milliliters grated Parmesan; 4 servings Salt; 3 larges shallots or 1 large onion, finely chopped; 454 grams short-grain brown rice; 454 grams zucchini or summer squash; 113 grams unsalted butter; 2 liters vegetable stock; 237 milliliters white wine

The recipe Dinner Tonight: Brown Risotto with Summer Squash, Favas, and Mint could satisfy your Mediterranean craving in around 55 minutes. For $4.14 per serving, you get It can be enjoyed any time, but it is especially good for The Fourth Of July. It is a good option if you're following a gluten free diet. Head to the store and pick up shallots, mint leaves, fava bean pods, and a few other things to make it today. To use up the short-grain brown rice you could follow this main course with the Brown Rice Pudding as a dessert.

Instructions

Cut off the root end of the zucchini or squash and grate on the large holes of a box grater.

Ingredients you will need

Zucchini

Squash

Equipment you will use

Box Grater

Sprinkle with a couple pinches of salt, toss well, and allow to drain in a colander in the sink while preparing the rice.

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Rice

Salt

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Colander

In a large, heavy pot, heat 3 tablespoons of the butter over medium heat until the foam subsides.

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Butter

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Pot

Add the shallot or onion and cook, stirring often, until soft but not browned. In the meantime, bring the vegetable stock to boil in a separate pot.

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Vegetable Stock

Shallot

Onion

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Pot

Add the rice to the shallots, stirring well to coat in the butter, and cook until the rice begins to look translucent, about two minutes.

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Shallot

Butter

Rice

Pour in the wine all at once and turn the heat to high. Cook, stirring often, until the liquid is absorbed.

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Wine

Add a few ladles of the vegetable stock and cook, stirring often, until absorbed.

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Vegetable Stock

Equipment you will use

Ladle

Add all the remaining vegetables stock, cover the pot, and cook until all the stock is absorbed, 45-50 minutes. Every 5 minutes or so, stir well to prevent the rice sticking to the bottom. If the stock is absorbed and the rice is not yet tender, add boiling water as needed until it's no longer hard in the center.

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Vegetable

Stock

Water

Rice

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Pot

While the rice cooks, bring a pot of salted water to boil and cook the fava beans for 5 minutes.

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Fava Beans

Water

Rice

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Pot

Drain, transfer to a bowl of ice water to cool, then slip them out of their skins.

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Water

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Bowl

When the rice is nearly done, squeeze out the water from the shredded zucchini or squash and stir into the rice. Once the rice is cooked, stir in the fava beans, Parmesan, and remaining butter.

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Fava Beans

Parmesan

Zucchini

Butter

Squash

Water

Rice

Add a little water, if necessary, to give the rice a loose consistency. Stir in the chopped mint, season with black pepper and salt (if necessary) and serve.

Ingredients you will need

Black Pepper