Summer Squash Risotto

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
  • Ladle
  • Wooden Spoon
  1. Put squash in ovenproof dish, drizzle with olive oil and salt and pepper.
  2. Roast at 400 for 30 minutes.
  3. 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.
  4. Heat the oil in the other pan.
  5. Add the onion first then the garlic and sauté until the onion is translucent. Add a little salt and pepper.
  6. Slowly add the rice and stir until completely coated with the oil.
  7. Add a couple ladles of broth and stir.
  8. 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.
  9. Continue replenishing the broth as it is absorbed into the rice. Stir each time.
  10. After about 20 minutes, when the rice has started to puff up but is still slightly hard, stir in the squash.
  11. Continue adding the broth until all of the broth is absorbed and the rice has softened. This should take about 25-30 minutes.
  12. Taste the rice. It should be al dente. If it is still a little hard cook for another 5 minutes.
  13. When it is done, turn the heat off and stir in the cheese.
  14. Add the thyme and adjust the salt and pepper.

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