I have to catch a plane in a few minutes so let’s get right to it.
- 2 Cups Summer Squash, chopped
- 1 Cup Arborio Rice
- 4 Cups Chicken Broth (or vegetable)
- 1 Onion, diced
- 2 Cloves Garlic, minced
- 1 Cup Parmesan, grated
- 1 Tablespoon Butter
- 2 Tablespoons + 1 Teaspoon Olive Oil
- 2 Tablespoons Finely Chopped Thyme
- Salt and Pepper
- Chef’s Knife
- Medium Grater
- Ovenproof Dish
- 2 Medium Sauce Pans
- Sauté Pan
- Wooden Spoon
- Put squash in ovenproof dish, drizzle with olive oil and salt and pepper.
- Roast at 400 for 30 minutes.
- Pour the chicken (or vegetable) broth into a one of the pans and add about 1/2 cup water. Warm over low flame. I usually put this on the back burner so I can ladle it into the front pan without dripping.
- Heat the oil in the other pan.
- Add the onion first then the garlic and sauté until the onion is translucent. Add a little salt and pepper.
- Slowly add the rice and stir until completely coated with the oil.
- Add a couple ladles of broth and stir.
- Continue to cook the rice over med. low heat. The concept of having to stir risotto constantly is a myth. The reason for stirring is to expose all of the rice to the broth and keep it from sticking to the bottom of the pan.
- Continue replenishing the broth as it is absorbed into the rice. Stir each time.
- After about 20 minutes, when the rice has started to puff up but is still slightly hard, stir in the squash.
- Continue adding the broth until all of the broth is absorbed and the rice has softened. This should take about 25-30 minutes.
- Taste the rice. It should be al dente. If it is still a little hard cook for another 5 minutes.
- When it is done, turn the heat off and stir in the cheese.
- Add the thyme and adjust the salt and pepper.