Cooks in: 15mins
Levels: Easy
Serves: 4
List of Ingredients
- Carnaroli rice
- yellow squash
- 3 OZ. of onion
- Butter
- Olive oil
- Grana Padano cheese
- Vegetable broth
- Salt
Method
1
Yellow Squash Risotto is the perfect way to bring the best seasonal ingredients to the table. Here's how.
2
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.
3
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.