Dinner Tonight: Summer Squash Risotto
The recipe Dinner Tonight: Summer Squash Risotto could satisfy your Mediterranean craving in roughly 45 minutes. This main course has 630 calories, 12g of protein, and 21g of fat per serving. This recipe serves 4. This recipe covers 19% of your daily requirements of vitamins and minerals. It is perfect for The Fourth Of July. It is a good option if you're following a gluten free diet. A mixture of salt and pepper, squash blossoms, herbs such as sage, and a handful of other ingredients are all it takes to make this recipe so tasty.
Bring the stock to a boil in a saucepan and keep at a simmer. In a large, heavy pot melt 2 tablespoons of the butter and saute the onions over medium heat until soft.
Add the rice and stir well, ensuring all the grains are coated in fat, and cook for 1-2 minutes.
Add the wine and a couple pinches of salt and allow it to absorb into the rice; once it has add about 1 cup of stock and stir well. Stir often as the stock is absorbed, adding it 1 cup at a time whenever the pot is almost dry again.
In the meantime, melt 2 more tablespoons of butter in a large saute pan over high heat and cook the squash or zucchini until golden. Set aside.
When the rice is nearly soft still with a "chalky" hard center, add the squash or zucchini, squash blossoms, and herbs. Stir well and add more stock. Cook, adding stock if necessary, until the rice is tender, then stir in the remaining butter, Parmesan, and balsamic vinegar. Turn off the heat and cover, allowing the pot to sit for 2 minutes (prepare shallow bowls in the meantime). Ladle into bowls and serve with more Parmesan as a garnish.