Lemon Risotto with Summer Squash
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  • Ingredients 7 to 8 cups well seasoned chicken or vegetable stock, as needed 2 tablespoons extra virgin olive oil ½ cup minced onion   Salt to taste 1 pound summer squash (mixed varieties), diced 1 ½ cups arborio or carnaroli rice 1 to 2 garlic cloves (to taste), green shoots removed, minced   Freshly ground pepper to taste ½ cup dry white wine, like pinot grigio or sauvignon blanc 2 teaspoons finely chopped 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



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