Summer Squash Risotto With Crispy Fried Sage And Parmesan

Name: Summer Squash Risotto With Crispy Fried Sage And Parmesan
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 473 milliliters Arborio rice; 1 bottles dry white wine; 1 bunch fresh sage; 0 bunches fresh thyme, leaves only; 4 servings Kosher salt and freshly ground black pepper; 4 servings Extra-virgin olive oil; 1 large onion; 6 paddy pans; 237 milliliters grated Parmigiano reggiano; 4 summer squash; 1 sticks unsalted butter, cut into three; 2 liters low-sodium vegetable stock; 4 zucchini

The recipe Summer Squash Risotto With Crispy Fried Sage And Parmesan could satisfy your Mediterranean craving in about 45 minutes. This gluten free recipe serves 4. One serving contains 880 calories, 22g of protein, and 34g of fat. It will be A mixture of zucchini, wine, onion, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the unsalted butter you could follow this main course with the Almond Milk Chocolate Pudding as a dessert.