Summer squash risotto (zucchini, crookneck/yellow squash, and pattypan) with lemon and herbs, topped with fried squash blossoms stuffed with goat cheese, honey, and sumac.
Summer squash risotto (zucchini, crookneck/yellow squash, and pattypan) with lemon and herbs, topped with fried squash blossoms stuffed with goat cheese, honey, and sumac.
2-3 pattypan squash (each about the size of a plum), skin on, cubed
1 cup Arborio rice
1/2 cup white wine
1 quart vegetable broth
1/2-3/4 grated Parmigiano-Reggiano (BelGioso makes a vegetarian Parm-Regg, otherwise nutritional yeast can be substituted)
Begin by bringing the broth to a simmer (not boil) in a sauce pan. Keep hot.
Heat a splash of olive oil in a wide pan over medium heat. Add shallots and garlic to the pan and allow to cook for about two minutes – careful not to let it over cook or burn. Add the squash to the pan and sauté for 2-3 minutes.
Add the rice to the pan, stirring to coat with the oil and juices. Cook for 3-4 minutes, stirring often, until the squash gives up most of its water and the rice is fragrant.
Add the wine to the pan. Use your spoon to scrape up anything that may have stuck to the pan. Allow the wine to cook until evaporated – 4 or 5 minutes.
Use a ladle to pour about 1/2 cup of the hot broth into the pan. Stir the rice mixture while the broth cooks. Add another 1/2 cup of hot broth to the pan as it evaporates. Continue this process, stirring often, until most of the broth has been used and the rice has begun to release its starches and looks creamy. The process should take about 35-40 minutes.
Remove from the heat and stir in the cheese (or nutritional yeast). Add any leftover hot broth. Reserve.
6 Comments
Risotto Recipe
Olive oil
1 shallot, peeled and minced
2-3 garlic cloves, peeled and minced
1 zucchini, skin on, cubed
1 crookneck/yellow squash, skin on, cubed
2-3 pattypan squash (each about the size of a plum), skin on, cubed
1 cup Arborio rice
1/2 cup white wine
1 quart vegetable broth
1/2-3/4 grated Parmigiano-Reggiano (BelGioso makes a vegetarian Parm-Regg, otherwise nutritional yeast can be substituted)
Begin by bringing the broth to a simmer (not boil) in a sauce pan. Keep hot.
Heat a splash of olive oil in a wide pan over medium heat. Add shallots and garlic to the pan and allow to cook for about two minutes – careful not to let it over cook or burn. Add the squash to the pan and sauté for 2-3 minutes.
Add the rice to the pan, stirring to coat with the oil and juices. Cook for 3-4 minutes, stirring often, until the squash gives up most of its water and the rice is fragrant.
Add the wine to the pan. Use your spoon to scrape up anything that may have stuck to the pan. Allow the wine to cook until evaporated – 4 or 5 minutes.
Use a ladle to pour about 1/2 cup of the hot broth into the pan. Stir the rice mixture while the broth cooks. Add another 1/2 cup of hot broth to the pan as it evaporates. Continue this process, stirring often, until most of the broth has been used and the rice has begun to release its starches and looks creamy. The process should take about 35-40 minutes.
Remove from the heat and stir in the cheese (or nutritional yeast). Add any leftover hot broth. Reserve.
Stuffed Squash Recipe
I used this recipe, but skipped the oregano and walnuts: https://cooking.nytimes.com/recipes/1019415-crisp-zucchini-blossoms-stuffed-with-goat-cheese
Absolutely beautiful. I could probably eat myself sick on the stuffed squash blossoms alone.
Going to have to recreate this! Looks amazing.
Honey in risotto? I mean, I would certainly eat it but I wouldn’t have thought of it.
Maan that looks professional and quite exquisite.
This sounds and looks s good – love all those flavors