4 cups vegetable stock or broth
2 Tbsp. olive oil
1/2 cup finely diced onion
1 cup Arborio rice
1/2 cup dry white wine
1 medium zucchini, grated
1 medium summer squash, grated
1-2 Tbsp. butter
Fresh lemon juice
A handful of grated Parmesan
Pour the stock into a saucepan and bring to a boil. Set a medium-sized, heavy sauce pan over med-low heat. Add the oil and onions, cook, stirring occasionally, until completely translucent and tender. Turn up the heat to medium, add the rice, and cook, stirring constantly, for 2-4 minutes or until the grains are mostly translucent and only white in the center. Pour in the wine and cook, stirring constantly, until the wine is absorbed.
Add enough stock to cover the rice by 1/2 inch (about 2 cups), 1 tsp kosher salt (or 1/2 tsp table salt), and cook, stirring occasionally, until most of the water is absorbed. Add 1/2 cup water at a time to keep the rice lubricated and stirring as necessary. The less water you have in the pot, the more you have to stir. After 15 minutes of cooking the rice with stock, start tasting it. When it’s still a bit crunchy, but close to that perfect al dente stage, stir in zucchini & summer squash. Season with salt to taste, and continue cooking stirring constantly and adding stock 1/2 cup at a time as necessary so that the rice doesn’t stick. Taste the rice every few minutes and as soon as it’s almost tender, but still toothsome, turn off the heat.
Add a bit more stock if risotto looks stiff. Stir in the butter and a little cheese.. Reserve the rest of the cheese to sprinkle on top during serving. Give it a good squeeze of lemon, taste and correct seasoning (you might need more lemon juice and/or salt). Cover and let rest 5 minutes. Serve sprinkled with cheese and drizzled with good olive oil
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