Risotto probably doesn’t seem like a summertime dish to many people. But around here, it can be. Especially when you add sunshine (in the form of lemon juice) to the risotto then add some summer squash. It all comes together for a bright summertime flavor!

A northern Italian rice dish slow-cooked to a creamy consistency, risotto is one of the most common rice dishes in Italy. Rice came to both Italy and Spain with the Arabs during the Middle Ages. To make risotto, a high-starch, rounded medium- or short-grain white rice is the best choice. These types of rices absorb liquids and release starches, making them stickier than long grain varieties. That starchy component of the grain mixes with the stock to create the thick, creamy sauce. Even with the many different versions out there, the dish is still built around the same core ingredients of rice, stock, onions, wine, and Parmesan cheese. And it is just as delicious in the summer as it is in all the other seasons!

Lemon Risotto with Summer Squash

Lemon Risotto with Summer Squash (adapted from cooking.nytimes.com)           Makes 4 to 6 servings, Time required: 45 minutes

Ingredients:

• 7 to 8 cups vegetable or chicken stock, as needed
• 2 tablespoons extra virgin olive oil
• ½ cup minced onion
•  salt to taste
• 1 pound summer squash, diced
• 1 ½ cups arborio rice
• 1 to 2 garlic cloves, minced
•  freshly ground pepper, to taste
• ½ cup dry white wine
• 2 teaspoons lemon zest
• 1 to 2 tablespoon freshly squeezed lemon juice, to taste
• 2 tablespoons finely chopped flat-leaf parsley
• ½ cup freshly grated Parmesan cheese

Preparation:

Bring the stock to a simmer over low heat in a large saucepan. Season the broth well.

In a heavy bottomed large saucepan, heat the olive oil over medium heat. Add the onion. Cook it, stirring, until it is tender, about five minutes.

Start with the onions.

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.

Add the summer squash to the onions.

Stir in the rice and the garlic, stirring until the grains separate and begin to crackle. Add the wine, and stir until it has been absorbed.

Add the rice to the pot.

Turn the heat back down to medium, and begin adding the simmering stock, a 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 has just about absorbed the first 1/2 cup of stock. Add another 1/2 cup of the stock, and continue to cook in this fashion, stirring in 1/2 cup at a time of the stock, until the rice is almost dry with each addition. Stir it often, but it does not have to be constantly.

Add a 1/2 cup of simmering broth to the rice mixture at a time.

When the rice is tender all the way through but still chewy, in about 25 minutes, it is done. Taste and adjust the seasoning, adding salt and pepper, as desired. Add another ladleful of stock to the rice. Stir in the lemon zest, lemon juice, parsley, and Parmesan cheese.

Add in the lemon zest, juice & Parmesan.

Remove the risotto from the heat. The mixture should be creamy (add more stock if it isn’t.) Serve it right away in wide soup bowls or on plates.

The time is worth the effort for risotto.

There’s lots of summer flavor and brightness in this dish!  ~Linda

Lemon Risotto with Summer Squash (adapted from cooking.nytimes.com)           Makes 4 to 6 servings, Time required: 45 minutes

Ingredients:

• 7 to 8 cups vegetable or chicken stock, as needed
• 2 tablespoons extra virgin olive oil
• ½ cup minced onion
• salt to taste
• 1 pound summer squash, diced
• 1 ½ cups arborio rice
• 1 to 2 garlic cloves, minced
• freshly ground pepper, to taste
• ½ cup dry white wine
• 2 teaspoons lemon zest
• 1 to 2 tablespoon freshly squeezed lemon juice, to taste
• 2 tablespoons finely chopped flat-leaf parsley
• ½ cup freshly grated Parmesan cheese

Preparation:

Bring the stock to a simmer over low heat in a large saucepan. Season the broth well.

In a heavy bottomed large saucepan, heat the olive oil over medium heat. Add the onion. Cook it, 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, stirring 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 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 has just about absorbed the first 1/2 cup of stock. Add another 1/2 cup of the stock, and continue to cook in this fashion, stirring in 1/2 cup at a time of the stock until the rice is almost dry with each addition. Stir it often, but it does not have to be constantly.

When the rice is tender all the way through but still chewy, in about 25 minutes, it is done. Taste and adjust the seasoning, adding salt and pepper as desired. Add another ladleful of stock to the rice. Stir in the lemon zest, lemon juice, parsley, and Parmesan cheese. Remove the risotto from the heat. The mixture should be creamy (add more stock if it isn’t.) Serve it right away in wide soup bowls or on plates.