17 Feb Summer Squash Risotto
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| Prep Time | 20 minutes |
| Cook Time | 1 hour |
| Servings |
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Ingredients
- 1 zucchini
- 1 yellow squash
- 2 1/2 cups fresh spinach
- 5 cups water
- 1 tsp Celtic sea salt
- 1 cup Arborio or Basmati rice
- 2 Tbsp extra virgin olive oil
- 1/4 tsp ground ginger
- 2 Tbsp dried basil
- 1/2 tsp lemon juice
Ingredients
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Instructions
- Chop the zucchini lengthwise into quarters and then into 1 inch thick pieces. Set aside.
- Coarsely grate the yellow squash. Set aside.
- Chop the spinach. Set aside.
- Bring water and ½ tsp salt to a boil. Once the water is boiling, keep on medium heat.
- Meanwhile, wash the rice until the water runs clear. Place the rice in a skillet with tall sides and heat on medium, stirring frequently for 1-2 minutes until the water has evaporated.
- Add the oil and ginger to the rice. Stir until the rice is evenly coated. Continue stirring occasionally until the rice starts to toast and turns a light brown.
- CAREFULLY, add 1 cup of boiling water to the rice. There will be a lot of steam. Be careful to not get burned.
- When the rice has absorbed most of the water, add another cup of hot water and stir.
- When about half of the water has been absorbed, add the zucchini and stir.
- When the water is hard to see in the pan, add an additional cup of hot water and stir.
- When about half of the water has been absorbed, add the yellow squash, ½ tsp salt, and an additional cup of hot water. Stir gently until the yellow squash is mixed into the rice.
- After 2 minutes, add the spinach and gently stir.
- Continue cooking until the water is mostly absorbed and the rice is soft. If needed, add another ½ cup of water.
- When the rice is almost done, add the dried basil and lemon juice. Gently stir until the basil is evenly mixed in.
Recipe Notes
Notes:
Arborio rice will produce a creamier risotto. If the pot of boiling water is running low, add more water and bring it back to a boil. It’s better to have too much hot water ready than not enough.