How To Make Summer Squash Risotto
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Serves:
Ingredients
- 2 tablespoons olive oil
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 2 cups arborio rice
- 1/2 cup white wine
- 4 cups vegetable broth
- 2 cups diced summer squash
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh basil leaves, for garnish
Instructions
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In a large pot, heat the olive oil over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
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Add the arborio rice and cook, stirring constantly, for 2 minutes, until the rice is coated in the oil and begins to turn translucent.
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Pour in the white wine and cook for 1 minute, stirring constantly, until it has been absorbed.
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Gradually add the vegetable broth, one cup at a time, stirring constantly and allowing each addition to be absorbed before adding more.
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After about 20 minutes, when the rice is tender but still slightly firm in the center, stir in the diced summer squash and cook for an additional 5 minutes.
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Remove from heat and stir in the grated Parmesan cheese. Season with salt and pepper to taste.
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Serve the risotto hot, garnished with fresh basil leaves.
Nutrition
- Calories : 420kcal
- Total Fat : 14g
- Saturated Fat : 2g
- Cholesterol : 186mg
- Sodium : 1513mg
- Total Carbohydrates : 49g
- Dietary Fiber : 5g
- Sugar : 6g
- Protein : 24g
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