The Recipes

Zucchini and Squash Risotto

This is a dish I made for a group of about 12 people, but you could easily make this for one with 1/4 of a zucchini, 1/4 of a squash and 1/2 c. of risotto.  Liquid amounts will always differ based on where you are cooking and what the conditions are like.  You just need to monitor the risotto and make sure that it is releasing its natural starch and staying nice and creamy.

Zucchini and Squash Risotto


- 2 summer squash, diced
- 2 zucchini, diced
- 1 yellow onion, diced
- 3 c. arborrio rice
- 3 cloves of garlic, minced
- 1 c. white wine
- 4-6 c. chicken or vegetable stock (you can use a combination of stock and water to save money)
- 4 T. unsalted butter
- parmiagano reggiano  cheese
- olive oil
- salt
- pepper

In a large skillet, heat 2 T. of olive oil.  Add the onion, season with salt, and let them sweat over medium heat for 6-7 minutes.  While the onion is cooking, bring the stock up to a simmer in a separate pot.  Keep it warm over low heat.  Add in the garlic and stir for a minute longer.  Add the rice and stir so that the oil coats the rice.  Let it toast for a few minutes.  Add the white wine and let it cook off.  Season again with salt and pepper.

Start adding the warm stock ladle by ladle, letting the rice absorb the liquid and release its starch.  Stir constantly, adding more stock as it absorbs.  It should cook for about 30 minutes - long enough to cook the rice through.  You are looking for a consistency on the rice that spreads when it hits the plate but the rice is completely cooked.  Add the zucchini and squash in the last 5-10 minutes of cooking time.  Turn the heat off.  Add in the butter, stirring to let it melt.  Plate the risotto and garnish with the cheese.