Savory Summer Squash Risotto: A Warm-Weather Delight

Summer Squash Risotto: A Savory Dish for Warm Weather

Summer squash risotto is a delicious and versatile dish that is perfect for warm weather. Made with fresh summer squash, Arborio rice, and a flavorful broth, this risotto is creamy, cheesy, and packed with garden-fresh flavor.

Ingredients:

* 1 pound summer squash, cut into 1/2-inch cubes
* 1 tablespoon olive oil
* 1 medium onion, finely chopped
* 2 cloves garlic, minced
* 1 cup Arborio rice
* 1/2 cup dry white wine (optional)
* 4 cups chicken broth or vegetable broth
* 1/2 cup grated Parmesan cheese
* 1/4 cup chopped fresh basil
* Salt and pepper to taste

Instructions:

1. Heat the olive oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes.
2. Add the garlic and cook for 1 minute more.
3. Add the summer squash and cook until softened, about 5 minutes.
4. Add the Arborio rice and stir to combine. Cook for 1 minute, or until the rice is toasted and fragrant.
5. Add the white wine, if using, and let it simmer until it has reduced by half.
6. Add 1 cup of the chicken broth and stir to combine. Cook until the broth has been absorbed by the rice.
7. Repeat step 6 with the remaining chicken broth, adding 1 cup at a time and stirring constantly.
8. When the risotto is creamy and tender, about 18-20 minutes, remove from the heat.
9. Stir in the Parmesan cheese and basil. Season with salt and pepper to taste.
10. Serve immediately and enjoy!

Tips:

* For a richer flavor, use a combination of summer squash varieties, such as yellow squash, zucchini, and pattypan squash.
* If you don't have white wine, you can use an extra 1 cup of chicken broth.
* To make the risotto ahead of time, cook it according to the instructions and then let it cool completely. Store the risotto in an airtight container in the refrigerator for up to 3 days. When you're ready to serve, reheat the risotto over low heat, stirring occasionally, until warmed through.
* Serve the risotto with grilled chicken, fish, or shrimp for a complete meal.

Variations:

* Add 1/2 cup of frozen peas during the last 5 minutes of cooking.
* Stir in 1/4 cup of chopped sun-dried tomatoes for a burst of flavor.
* Top the risotto with a poached egg for a luxurious breakfast or brunch.

Summer squash risotto is a delicious and versatile dish that is perfect for any occasion. With its fresh flavors and creamy texture, this risotto is sure to become a favorite.