Summer Squash and Peas Risotto

Are you tired of summer squash yet?

Maybe I’m just some kind of super squash loving freak, but I’m not even close to being tired of summer squash yet. When I sent Noel off to the Sunday Farmer’s Market, it was with the instruction to “buy more squash!” He made the face though, so I suspect someone in the house may not share my squash love.

But what’s not to love? There are about a million and one ways to use summer squash, and I think they must all be delicious. No need to just saute it and serve it as a side–squash can be the main course, as I happily discovered when I made this risotto. It’s creamy, delicious, rich (thanks to all of that homemade chicken stock), and amazingly filling. I literally could not stop eating it either of the times that we’ve made it. And I think it may be on the dinner list again. Could it be love?

Noel says we’ll see how it goes if all goes as planned and next summer I have my own squash. Then he thinks I might pass the overdose threshold. But I’m not sure I believe him…how could I OD on one of my favorite summer things?

Summer Squash and Peas Risotto
Adapted from about a million places

I’m not just raving about this dish because I’m a crazy lady–but instead because I do really think that the risotto takes the squash and changes it somehow so it tastes like something completely different. And delicious. The squash is a great, balance to the risotto, and this dish is filling and rich feeling without being too heavy for summer. So if you can bear standing over the stove for a bit, give this one a try with that leftover squash that is lurking in your fridge….you know it’s in there!

Ingredients:

1 glug olive oil
1 medium onion,
1 medium zucchini, cut lenghtwise and then in ¼” thick slices
1 medium yellow or patty pan squash, cut lenghtwise and then in ¼” thick slices
1 quart chicken stock
2 Tbls butter
1 cup arborio rice
1 cup peas
Juice of 1 lemon
Salt & fresh ground pepper to taste

In a medium-large non-stick saucepan, heat the olive oil on high. Add the squashes, saute tossing once in a while until they are speckled brown, 2-3 minutes. Set aside.

Melt the butter in a heavy large saucepan over moderate heat and add the onions, sauteing until they are translucent. Then add the rice, stirring until it is well coated. Add ½ cup stock and cook, stirring constantly until the stock is absorbed.

Continue adding stock, about 1 cup at a time, stirring frequently with a wooden spoon. By the time most or all of the stock is added, the rice should be tender but still firm, the mixture creamy.

Add the reserved zucchini, squash & peas and cook until they are heated through. Remove from heat and stir in lemon juice. Add salt and pepper and parmesan (as garnish) & serve.

And congratulations to Biz at Biggest Diabetic Loser, who won the Eat Local Giveaway! Enjoy your book Biz!

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