Summer Squash Risotto
Easy to make, and people at your department potluck will be impressed by the name of the dish, if not the taste.

1 summer squash or pumpkin, about 2 pounds
2 Tbsp olive oil
1 onion, chopped
1-2 garlic cloves, chopped
1/2 cup arborio rice
2.5-3 cups vegetable stock
salt and pepper
3 Tbsp grated Parmesan cheese
1 Tbsp chopped fresh parsley

1. Remove seeds and skin from pumpkin or squash. Cut into half inch chunks.
2. Heat oil. Fry onion and garlic 3-4 min, stirring often. Continue frying until both are lightly golden.
3. Add squash or pumpkin and stir-fry for a few minutes. Add rice and cook 2 minutes, stirring constantly.
4. Pour in half of the stock and season. Stir well. Half-cover it and simmer 20 min, stirring occasionally. As the liquid is absorbed, add more stock and stir to prevent mixture sticking to the pan.
5. When squash and rice are nearly tender, add a little more stock. Cook uncovered 5-10 min. Stir in the cheese and parsley.

[From Vegetarian and Vegetable Cooking by Christine Ingram.]


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