Summer Vegetable Risotto

Adapted from: David Bonom

Serves: 3-4

Prep time: 20 minutes
Cook time: 50 minutes

Ingredients:

227 g (8 oz) asparagus in 1” pieces

227 g (8 oz) sugar snap peas, cut in half

5 tsp olive oil, divided 

227 g (8 oz) zucchini halved & sliced

227 g (8 oz) yellow squash halved & sliced

1/2 cup shallots, finely chopped

1/2 cup uncooked Arborio rice

240 ml (1 cup) white wine

960 ml (4 cups) vegetable broth

1/2 cup grated fresh Romano cheese

1/4 cup chopped fresh chives

1 tsp grated lemon rind

2 tbsp lemon juice

14 g (1 tbsp) unsalted butter

1/4 tsp salt

I love this recipe because it is bright from the lemon, crunchy and fresh with the vegetables, and warm with the rich and creamy risotto. Compared to my other butternut squash and kale risotto recipe, this is different in all possible ways--it is truly a summer risotto with a relevant flavour profile, should you feel comfortable stirring a pot on a hot stove for 30+ minutes during the summertime. Preparation led to competing aromas with green onions/scallions, shallots, lemon, and Romano cheese; and I'm not even mad about it once they cook together and work magic alongside the white wine and garlic. 

It would be easy to use 2-3 pots and pans for this recipe. Little secret: I used one pot. I blanched the vegetables in the pot, then sauteed the squash in the same pot after, and lastly started the risotto--without washing it between uses. Oh, and the vegetable broth is meant to be warmed prior to incorporating it (I do not warm up my broth). My level of don't-care is really high these days. Goodness, here on out and recipes will be iPhone 7 quality as my camera card reader is outdated technology and no longer working. Yay!

Ingredients:

227 g (8 oz) asparagus in 1” pieces

227 g (8 oz) sugar snap peas, cut in half

5 tsp olive oil, divided 

227 g (8 oz) zucchini halved & sliced

227 g (8 oz) yellow squash halved & sliced

1/2 cup shallots, finely chopped

1/2 cup uncooked Arborio rice

240 ml (1 cup) white wine

960 ml (4 cups) vegetable broth

1/2 cup grated fresh Romano cheese

1/4 cup chopped fresh chives

1 tsp grated lemon rind

2 tbsp lemon juice

14 g (1 tbsp) unsalted butter

1/4 tsp salt

Directions:
1. Bring a large saucepan of water to a boil. Add asparagus and peas; cook for 3 minutes or until crisp-tender. Drain and rinse under cold water.

2. Heat a large pan on med-high. Add 2 tsp olive oil and swirl to coat. Add zucchini and squash. Cook for 7 minutes or until lightly browned. Set aside.

3. Heat remaining 1 tbsp olive oil in a Dutch oven over medium heat.

4. Add shallots and cook for 3 minutes until tender. Add arborio rice and stir until coated in oil (30 seconds)

5. Stir in wine; cook until liquid is absorbed—stirring constantly.

6. Stir in 1 cup broth; cook 5 minutes or until nearly absorbed—stirring constantly.

7. Reserve 1/4 cup broth for step 9. Add the remaining broth, about 1/2 cup at a time, stirring constantly until it absorbs before adding the next (20-25 minutes).

8. Stir in vegetables; cook 1 minute or until thoroughly heated.

9. Remove the risotto from heat; stir in reserved 1/4 cup broth, Romano, chives, lemon rind, lemon juice, butter, and salt.

10. Serve immediately.