Thursday, June 30, 2011

Spring Risotto

I thought I'd share a new recipe we tried this evening. We had fresh squash and zucchini we got at the Farmer's Market last Saturday that we need to use, and when I saw this recipe in Southern Lady magazine, I thought it sounded good (and it was). Just be warned that it is kind of labor intensive, since you basically have to stir it for 30 minutes.

Spring Risotto
Serves 6

4 tablespoons butter, divided
2 tablespoons olive oil
1/2 cup green or yellow onion
1 3/4 cups Arborio rice
1 1/2 quarts hot vegetable or chicken broth
1/2 cup diced yellow squash
1/2 cup diced zucchini
1/2 cup grated carrot
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 6oz. bag baby spinach, steamed and chopped
3/4 cup grated Parmesan cheese
1/4 teaspoon thyme

In a large Dutch oven, heat 2 tbsp. butter and olive oil over medium heat. Add onion; cook for 2 to 3 minutes, stirring constantly. Add rice and cook until lightly browned (about 2 to 3 minutes), stirring constantly. Add hot broth 1/4 cup at a time, allowing liquid to be absorbed after each addition, stirring constantly. Repeat until broth is gone (about 30 minutes). Add squash, zucchini, carrot, salt and pepper, cook for about 5 minutes, stirring constantly. Remove from heat, and add spinach, cheese and thyme and the remaining 2 tbsp. of butter.

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