17 Feb Summer Squash Risotto
Posted at 19:26h
Summer Squash Risotto
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.
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.
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