Lemon Risotto with Summer Squash
Recipe Date:
March 15, 2025
Serving Size:
6
Cook Time:
00:45:00
Difficulty:
Easy
Measurements:
Imperial (US)
Ingredients
- 8 cups chicken or vegetable stock
- 2 tbsps extra-virgin olive oil
- 1/2 cup minced onion
- salt to taste
- 1 lb summer squash, diced
- 1 1/2 cups arborio or carnaroli rice
- 2 garlic cloves, minced
- black pepper, to taste
- 1/2 cup dry white wine
- 2 tsps lemon zest
- 2 tbsps lemon juice
- 2 tbsps parsley, finely chopped
- 1/2 cup grated parmesan cheese
Directions
Tasting notes: These flavors play so well with Riesling!
Serena's tips: Dice the squash into a size that you can enjoy with the rice but not too small where you lose the taste.
Recipe:
- Website link
- Website recipe: https://cooking.nytimes.com/recipes/1017570-lemon-risotto-with-summer-squash?action=click&module=Global%20Search%20Recipe%20Card&pgType=search&rank=28
Recipe courtesy of Martha Rose Shulman for the New York Times. Photo courtesy of Andrew Scrivani for the New York Times.
