- 4
Ingredients
- Risotto:
- 4 summer squash
- 4 zucchini
- 6 pattypan squash
- 1 large onion, sliced
- 4 sprigs fresh thyme, leaves only
- olive oil
- salt and pepper
- olive oil
- 1 bunch sage sprigs, leaves only
- 1 medium onion
- 2 cups Arborio rice
- 1/2 750ml bottle dry white wine
- 2 quarts reduced sodium vegetable broth
- 1/2 stick butter, cut into thirds
- 1 cup grated Parmegiano-Reggiano cheese
- salt and pepper
Preparation
Step 1
Preheat oven to 350. Cut squash, zucchini, and pattypan squash into circles and slice onion. Set out on a roasting tray and scatter thyme leaves on top. Drizzle with olive oil and season with salt and pepper. Roast for 15-20 minutes or until golden and fragrant.
While vegetables roast, start the risotto. Set a large pot over medium heat. Pour 3 TB olive oil and fry sage leaves until crispy and crackly. Drain on paper towels and set aside. Add onion to the pot and saute until fragrant and slightly translucent. Add rice and cook for 2-3 minutes over medium heat as you stir with a wooden spoon. Add wine; cook until mostly evaporated. Begin adding broth, a little at a time, allowing rice to absorb the broth each time before adding more. Continue to do this until rice is tender but still has a little bite. Add water, if necessary, if you use all the broth before the rice is done. To finish, add butter and cheese.