Summer Squash Risotto

By á-708

Ingredients

• 1 Tbs (15 ml) olive oil
• 1 zucchini (courgette), sliced
• 1 yellow summer squash, sliced
• 1 medium onion, finely chopped
• 2-4 cloves garlic, finely chopped
• 6-8 Roma tomatoes, quartered
• 1 tsp (5 ml) dried oregano
• 1 1/2 cups (375 ml) arborio rice
• 4 cups (1 L) hot vegetable or chicken stock, or water
• 1/4 cup (60 ml) freshly grated Parmesan cheese
• 2 scallions (spring onions), green and white parts, thinly sliced for garnish

Details

Servings 4

Preparation

Step 1

Heat the oil in a large saucepan over high heat and saute the zucchini and yellow squash until lightly browned. Remove with a slotted spoon and set aside. Saute the onion and garlic in the remaining oil until tender but not brown, about 5 minutes. Add the tomatoes and oregano and cook 5 minutes. Add the rice and cook over moderate heat for 2 minutes. Add the hot stock 1/2 cup (125 ml) at a time, stirring frequently and adding more stock as it is absorbed by the rice. Cook for 20 to 25 minutes, until the rice is al dente and creamy. Stir in the cheese, salt, and pepper, and serve immediately garnished with sliced scallions. Serves 4 to 6.