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creamy goodness

While we were in Wisconsin, I made this risotto, and all it did was make me ache for fall.  Summer risotto is very lovely and fresh with seasonal vegetables, but butternut squash risotto.… now that is truly something special… I am envisioning serving it up in the hollowed-out squash halves… so come on October, hurry up and get here!

Lemon Risotto Primavera

1 pound asparagus, tough bottom ends snapped off
1 pound snow peas, stringed
1 medium zucchini, ends trimmed, quartered lengthwise
1 medium yellow squash, ends trimmed, quartered lengthwise
5 to 5  1/2 cups chicken or vegetable broth
3 tablespoons olive oil, divided
1 cup peeled and diced onion
2 garlic cloves, peeled and minced
1 cup Arborio rice
1/2 cup dry white wine
1 cup shredded Parmesan cheese
Finely grated zest and juice of 1 medium lemon
3 tablespoons unsalted butter
Salt and freshly ground black pepper to taste

Cut the asparagus, snow peas, zucchini, and yellow squash into 1-inch pieces, and keep vegetables separated.

Fill a medium bowl halfway full with ice and water.

Bring the chicken broth to a boil in a large saucepan. Add the asparagus and snow peas and blanch for 1 to 2 minutes, or until crisp-tender. Lift out with a slotted spoon or a spider and drop into the bowl of ice water. Gently stir until vegetables are completely chilled, then drain. Place on paper towels to drain completely. (May be made up to a day ahead, placed in a plastic bag or container layered between paper towels, and refrigerated.)

Bring the chicken broth back to a low simmer and keep warm over very low heat.

Heat 1 tablespoon of the olive oil in a large pot over medium heat.  Add the zucchini and yellow squash to the pot and cook for about 6 minutes, or until lightly browned, stirring occasionally.  Use a slotted spoon to remove the squash from the pot, place it in a bowl and set it aside.

Add the remaining 2 tablespoons of olive oil to the pot and add the onion and garlic, cook over medium heat until soft and translucent, about 3 minutes.  Stir in the rice, stirring constantly for 1 minute; add the wine and cook until the wine evaporates, stirring constantly for about 30 seconds.

Add a large ladle (about 1/2 cup) of the hot chicken broth to the pot and cook until the broth is nearly absorbed, stirring constantly.

Continue adding the remaining broth, a ladle at a time, stirring constantly until each new portion of the broth is absorbed before adding the next.

Once all the broth is used and the rice is tender and creamy, add in the asparagus, snow peas, and both squash varieties; cook for 1 minute or until heated through.

Remove from heat and stir in the Parmesan, lemon zest, lemon juice, and butter. Stir until the butter is melted and all ingredients are well blended.  Taste and season with salt and pepper.

Serves 6

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1 Carol Trombino { 07.18.11 at 3:39 PM }

This looks so yummy! I can’t wait to make it. I love risotto. Hope all is well with you and your family.

2 Linda Hopkins { 07.19.11 at 8:32 AM }

Thanks Carol, all is well and wonderful here, hope the same for you. 🙂

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