I have been a terrible, unmotivated blogger lately and that’s why, even though I’ve had my notes on this recipe for what seems like forever, I’m only just now blogging it. It’s the first recipe I’ve posted in a little more than a month, and for that, I apologize. I guess summertime, the general state of the world lately and other things (like a lot of book reading) have distracted me, but I’m still here and there’s still room for recipes on this blog.
So here we are with a summery recipe that does require some stovetop time, but honestly isn’t particularly tedious, even though yes, you must stir and stir. I was trying to fend for myself one weekend, and I wanted to treat myself a bit, but also wanted to eat in, which I’ve been doing too much of because summer also means I actually feel like having a social life. So after poking around the internet and stumbling upon this Summer Squash Risotto Recipe on The Kitchn, I decided I had found what I was looking for.
I changed the quantity a bit because I had no one else but myself to feed that weekend — and while I always want leftovers, I didn’t necessarily want that many leftovers just for me. And though I followed most of the actual ingredients/instructions posted on The Kitchn, I also decided to add some corn into the mix.
Now if you’re cooking this in the summer, corn is in season. But if you’re me, even with corn in season, you might have a bag of frozen corn lying around and decide to use that instead of being wasteful. Hence I used frozen corn in the recipe, even though I don’t see why using fresh corn would be an issue.
Anyway, the end result is a cooked meal with some nice summery flavors. And as a bonus, perhaps you get to sip on that wine you used to cook the risotto, while eating the dish.
- Serves about 3 to 4
- 4 cups low sodium chicken or vegetarian broth
- 2 tablespoons olive oil
- Half a medium white or yellow onion, finely chopped
- Kosher salt
- Freshly ground pepper
- 1 cup Arborio rice
- 1/2 cup dry white wine (I used Sauvignon Blanc)
- 1/2 pound zucchini/yellow squash or a combo of them
- 2 tablespoons of grated Parmesan cheese
- Handful of thinly sliced fresh basil leaves
- 1/4 cup corn kernels
- 1 teaspoon lemon zest
- 1. Keep the broth simmering over low heat in a saucepan. Make sure your zucchini/squash is grated (I used the largest holes on a box grater) and set aside.
- 2. Heat the oil in a large pot or Dutch Oven over medium heat until it shimmers. Add the onion, as well as a large pinch of salt and pepper. Stir often until the onion is softened. Then add the rice and stir from time to time, until you hear a crackling sound within 1 to 2 minutes. Add the wine and simmer, stirring often until it's completely absorbed.
- 3. Pour a ladle of simmering broth over the rice. Allow this mixture to simmer, stirring often, until the rice absorbs the liquid. Then repeat the process — adding the broth a ladle at a time, stirring, letting it absorb until the rice is al dente. This takes about 20 minutes.
- 4. About two to three minutes before the rice is ready, stir in the squash and keep cooking. Once you've hit the al dente point, remove the pot from the heat — garnish with basil and the grated Parmesan. Then add salt and pepper as needed once you taste the risotto — and serve immediately.
- Adapted from Summer Squash Risotto via The Kitchn.
Here’s something of a throwback. The chill, repetitive track was a little retro sounding even back when it was released in the ’90s, but there’s something infinitely cool about it, providing the perfect backdrop for a swank, slightly hip dinner party. I dare you not to bop along to the music as you stir that risotto on your stove. Nothing can stop you now, indeed.