This risotto is perfect for making a family dinner special, enjoying time with friends and discovering, once again, that squash is delicious. The success of this recipe depends on your choice of ingredients, starting from the squash. Ask your trusted grocer for a yellow squash with sweet, firm flesh. Then prepare a vegetable broth that is lighter and more balanced than a ready-made product. Lastly, make sure you choose a good Grana Padano cheese that will give your plate an extra boost thanks to its distinct flavor.
Yellow Squash Risotto
4 serves: 1 1/2 cups Carnaroli rice, 3 OZ. of onion, Olive oil, Vegetable broth, 1 1/2 cups yellow squash, butter, Grana Padano cheese, salt
Yellow Squash Risotto is the perfect way to bring the best seasonal ingredients to the table. Here's how. Cut the squash into chunks, removing the skin and seeds. Heat it in the microwave for 5 minutes (covered, at high heat) to soften it. Peel and chop the onion, then brown it in a saucepan with 2 tablespoons of olive oil and a pat of butter. Add the already softened pumpkin and let it absorb flavor for 2 minutes. Add the rice and brown it for less than 1 minute. Gradually ladle in about 2 1/2 cups of hot broth, stirring clockwise. Let the risotto cook in standard fashion. Mix in a large pat of butter and 3 tablespoons of grated cheese. If necessary, add salt. Serve the squash risotto right away, piping hot.