Summer Squash Risotto Recipes

SUMMER SQUASH AND TOMATO RISOTTO

Steps:

• Mince the onion, keeping the onion pieces about the same size as the rice grains. Dice the zucchini, reserving the ends.
• Remove the tomatoes from the oven. Discard the basil leaves. Purée the tomatoes in a food processor or by hand by chopping and mincing the tomatoes on a cutting board until no chunks remain. Set aside ½ cup of Tomato Purée. (Reserve the remainder for another use.)
• Melt 2 tablespoons of cold butter in a saucepan over low heat. Add the onions and cook very slowly, until the onion is tender but has taken on no color. In a separate sauce pot, bring vegetable stock to a simmer, and infuse with the zucchini ends and basil stems.
• Add the rice to the butter and onion soffritto and toast, stirring with a spoon, for about 4 minutes. Toast at a low heat; do not let the rice take on color. When the rice is toasted and the grains are a nice white color, add the wine and cook over moderate heat until all the wine is reduced. Set a timer to 16 minutes. Start adding the hot stock to the rice, one ladle at a time, just covering the rice. Repeat, adding more stock, each time the liquid has absorbed into the rice. Continue to stir after each addition of stock and wine. (Note: At the eight-minute mark, move on to step 6.)
• At the eight-minute or halfway mark, add the zucchini. Continue cooking for the final eight minutes while adding the remaining stock. Dice the remaining cold butter and set aside. When the timer goes off, let the rice rest for about thirty seconds but no more, to prevent cooling. Finish by adding the Parmigiano-Reggiano, Tomato Purée, diced butter, and squash blossoms (optional); then stir.
• Season with the salt and adjust the rice with some warm stock if necessary. The final consistency should be creamy and spread slowly on the plate. Serve immediately on warmed plates. Garnish with a chiffonade of mixed basil leaves.
• (Note: If you want to skip making the Tomato Puree, combine 1/2 cup of plain tomato sauce with 1 grated clove of garlic.) Preheat oven to 325 degrees F. Core the tomatoes. With a sharp knife, cut the tomatoes through the equator and lay cut side up on a half-sheet pan fitted with a wire rack. Season the tomatoes with the salt evenly. Cut the garlic into thin slices and place a slice of garlic on each tomato half. Finish with some basil chiffonade on each tomato. Drizzle the tomatoes with olive oil and roast in the oven, 1 1/2 hours.

LEMON RISOTTO WITH SUMMER SQUASH

Steps:

• Put your stock or broth into a saucepan, and bring it to a simmer over low heat with a ladle nearby or in the pot. Make sure that the stock or broth is well seasoned.
• Heat the olive oil over medium heat in a wide, heavy nonstick skillet. Add the onion. Cook, stirring, until tender, about five minutes. Add the squash and a generous pinch of salt. Turn the heat up to medium high, and cook, stirring often, until the squash is translucent but not too soft, about five minutes.
• Stir in the rice and the garlic, and stir until the grains separate and begin to crackle. Add the wine, and stir until it has been absorbed. Turn the heat back down to medium, and begin adding the simmering stock a couple of ladlefuls (about 1/2 cup) at a time. The stock should just cover the rice and should be bubbling, not too slowly but not too quickly. Cook, stirring often, until the rice is just about absorbed. Add another ladleful or two of the stock, and continue to cook in this fashion, stirring in more stock when the rice is almost dry. You do not have to stir constantly, but stir often.
• When the rice is tender all the way through but still chewy, in about 25 minutes, it is done. Taste now and adjust seasoning, adding salt and pepper to taste. Add another ladleful of stock to the rice. Stir in the lemon zest, lemon juice, parsley and Parmesan. Remove from the heat. The mixture should be creamy (add more stock if it isn't). Serve right away in wide soup bowls or on plates, spreading the risotto in a thin layer rather than a mound.

BAKED RISOTTO WITH WINTER SQUASH

Steps:

• Peel squash and cut into very thin slices, 1/16-inch thick. Then cut slices into flat 2-inch squares. (Reserve the scraps, including peels, to make squash stock if desired.)
• Bring a large pot of salted water to a boil. Add rice and let simmer for 8 minutes so it is parcooked, with the grains still hard in the center. Drain rice in a colander, rinse with cold water, then spread on a baking sheet to cool. Heat oven to 375 degrees.
• In a Dutch oven, melt 4 tablespoons butter over medium heat. Add onion and cook, stirring, until softened, about 5 minutes. Add leek and saffron, if using, and stir to coat. When leek is softened but still green, after 2 minutes, add squash, stir to coat and turn off heat. Season well with salt and pepper.
• Add parcooked rice, hot broth, Gruyère, ricotta, Parmesan and lemon zest, mixing gently with a wooden spoon. Pour rice mixture into a buttered 3-quart baking dish.
• Sprinkle top with bread crumbs, pressing down to smooth surface. Bake for 20 to 25 minutes. Tent with foil if necessary. Garnish with parsley just before serving.

RISOTTO WITH SUMMER SQUASH AND FONTINA

Steps:

• Melt the butter in a heavy 2-quart saucepan.
• Add in the onion and cook slowly over low heat until it is very soft and just beginning to take on color.
• Add the squash and continue cooking over low heat until squash is nearly tender.
• Add the rice and, stirring constantly, saute until the grains of rice are opaque and make a clicking sound against the metal of the saucepan, about 1-2 minutes.
• Meanwhile, heat the broth until it is very hot; turn off the heat, but keep the broth hot on a warm burner.
• Add the white wine to the rice and cook slowly, stirring constantly, until it is completely absorbed.
• Add the hot broth to the rice one ladleful at a time, stirring frequently.
• The rice should cook very slowly over low heat.
• Wait until all the liquid is absorbed before adding the next ladleful of broth.
• Midway in the cooking time, add salt and pepper.
• When the rice is just barely tender, add the fontina and gently cook, stirring continuously, until the cheese begins to soften.
• Add the basil, 2 tablespoons butter, and the Parmesan cheese.
• Turn off the heat and stir vigorously until all the butter and cheese are absorbed.
• Pass additional Parmesan at the table.

SQUASH RISOTTO

Steps:

• Boil the squash in a pot. You can also steam it.
• Heat the water in a pot and maintain it just below a boil.
• Warm a third pot to medium (last pot, I promise) and add the oil and onion. Coat the onion in oil and cook it until it is translucent, but not browned.
• If using dried thyme, add it now. Otherwise, the fresh thyme can wait until the very end of this whole process. Add the rice and stir to coat it in the oil. Pour in the wine and stir until it is all absorbed. Add 2 tsp sea salt. Add the heated water to the rice ½ cup at a time, stirring constantly until all the liquid is absorbed before adding more.
• Use all 3 cups of water for a very creamy risotto, or only 2-2½ cups for a sticky risotto.
• When all the liquid is absorbed, the rice should be soft, but only just cooked (al dente). Then you can stir in the squash.
• Garnish your squash risotto recipe with cracked black pepper and optionally roasted pumpkin seeds for the best meal ever.

SUMMER SQUASH RISOTTO

Steps:

• Cut all veg except tomatoes into small dice. Toss with olive oil salt pepper and roast on high or broil till browned and soft. About 8 minutes before you take them out of oven, sprinkle chopped garlic so it can lightly brown. Toast rice and shallot, thyme in pan as normal with olive oil. Deglaze with white wine. Add all stock at once. Simmer 25 min stirring once or twice to keep from sticking. At final step add all veg and cut in half tomatoes, chopped basil. In dish top with fresh shaved parmesan.

SQUASH RISOTTO

Steps:

• Heat half the butter in a pan, add the onion and fry for about 5 minutes until softened but not browned.
• Add the squash, vegetables and garlic and cook for about 5 minutes, to soften slightly.
• Add the rice, stir then add half the hot stock and stir occasionally. When all the liquid has been absorbed, gradually add the remaining stock, stirring regularly, until the rice is tender yet saucy; about 20 minutes.
• Whizz the hazelnuts in a processor until finely ground.
• Heat the remaining butter in another pan and add the ground hazelnuts. Fry for a few minutes to brown, then stir into the risotto. Serve sprinkled with cheese.

RISOTTO WITH SQUASH BLOSSOMS

Steps:

• In a medium saucepan, bring the stock to a boil, reduce heat to low, and keep at a bare simmer.
• Heat the olive oil in a heavy 4-quart saucepan over medium heat; add leeks, onions, and garlic, and saute, stirring frequently with a wooden spoon, until soft but not browned, about 6 minutes. Add rice, and continue stirring until the edges of the rice are translucent, about 3 minutes. Add wine, and cook, stirring constantly, until nearly all the wine is absorbed, about 30 seconds.
• Raise the heat to medium high. Add salt and pepper to taste, and about 1/2 cup of the simmering stock; cook, stirring constantly, until nearly all the stock is absorbed. Continue adding stock, about 1/2 cup at a time; adjust seasonings. Cook, stirring constantly, allowing each addition to be nearly absorbed before adding the next, until the rice is creamy but slightly firm in the center, about 25 minutes.
• Meanwhile, fry the squash blossoms. Heat olive oil in a 12-inch nonstick skillet over medium heat until very hot, but not smoking. Prepare batter, by combining egg yolk, milk, flour, and 2 tablespoons cold water with a whisk. Dip each blossom in the batter and gently transfer to the hot oil. It will be necessary to do this in small batches. Fry until crispy and light brown, about 1 to 2 minutes per side. Roughly chop six of the cooked squash blossoms, and gently combine with the cooked rice. Divide the risotto among four plates, and garnish with the remaining fried whole squash blossoms. Serve immediately.

SQUASH BLOSSOM RISOTTO

Steps:

• Combine chicken stock and 2 1/2 cups water in a medium saucepan, place over medium-low heat, and bring to a simmer. Quarter each blossom lengthwise, and cut in half crosswise; set aside.
• Heat olive oil in another medium saucepan over medium heat. Add shallots, season with salt and pepper, and cook until translucent, about 2 minutes. Add rice, and cook, stirring, until slightly opaque, about 2 minutes. Add wine, and cook, stirring constantly, until almost all the wine is absorbed, about 30 seconds.
• Add about 1/2 cup of the simmering stock to the rice, increase heat to medium high, and cook, stirring constantly, until nearly all the stock is absorbed. Continue adding stock, about 1/2 cup at a time, stirring constantly and letting each addition be nearly absorbed before adding the next.
• After about 10 minutes, add sliced squash; continue cooking, adding stock until rice is creamy looking and each grain is tender but slightly firm in the center. This process will take 15 to 20 minutes.
• Stir in the blossoms, butter, and Parmesan, and cook, stirring, for 1 minute. Remove from heat, stir in basil, adjust seasoning with salt and pepper, and serve immediately, garnished with basil sprigs.

SIMPLE SQUASH RISOTTO

Steps:

• Heat oven to 200C/180C fan/ gas 6. Peel the squash and separate the bulbous seed-bearing section from the slender end. Chop the slender end into 2cm cubes, toss in half the oil, season lightly and roast in the oven, stirring occasionally, until golden brown on the outside and soft in the centre, about 30 mins. Cut the bulb in half and scrape out the seeds with a spoon - you can keep these to toast in the oven and sprinkle over salads. Chop the flesh into 2cm pieces. Warm the vegetable stock in a small pan, set over a low heat. Drop in squash and leave to gently poach.
• While the squash is roasting, warm a medium-size frying pan over a gentle heat. Add the remaining olive oil and half the butter, followed by the onion. Cover and cook for 3 mins until the onion turns translucent. Stir in the celery, garlic, herbs and a few turns of pepper (no salt at this stage). Cover again and cook for a further 2 mins. Increase the heat slightly and stir in the rice. Stir, uncovered, for about 5 mins - this will help to develop the toasty aroma of the rice without burning the veg.
• Turn up the heat, stir in the wine and let it bubble away to almost nothing. Reduce the heat and start adding the stock. Add one ladle at a time, stirring gently but constantly during each addition. The idea is to encourage the rice to absorb the liquid and soften, but also give up its starch to thicken the remaining broth. Don't stir too aggressively or you will end up with a pan of mush. When the stock has been absorbed, it's time to add the next ladleful and so on. It will take about 15 mins to reach the final ladle of stock. By this time the squash in the stock should have softened. Mash it up with the remaining stock and stir into the risotto.
• Turn off the heat, dot the top of the risotto with remaining butter and most of the Parmesan, cover, leave to rest for 2 mins, then stir through and check the seasoning. Spoon the risotto into shallow bowls and sprinkle the roasted squash and leftover Parmesan on top. Serve with crusty bread and Sautéed spinach (below).