Lemon Risotto with Summer Vegetables

6 May

Lemon Risotto with Summer Vegetables

Chris and I split the cooking duties in our house. By “split” I really mean that I have Monday through Thursday and he has the weekend for cooking responsibilities.

I am definitely the efficient cook in our house, always planning out my meals for two weeks at a time.  Some may call me anal, I like to consider myself a “planner”. Right. An anal planner (I hope this doesn’t get any weird Google hits from that phrase).  After a full day of work, daycare pick-up and whatever bazillion household chores are waiting to greet me at the door, I really try to pick meals that are easy, tasty and don’t require much thinking. And that is where Chris and I differ (aside from about one and a half feet in height and amount of body hair – he has more, just for the record). He is the type of cook that “creates as he goes”, dirties every pot and is willing to put hours into a meal. And that is why he has weekend duties because I would have to resort to foraging for nuts and berries in our backyard on a Tuesday night while I wait for his creation to hit the table. With that said, he really makes some kick-ass, delicious meals. And this is one of them. The lemon flavor and the summer vegetables give this dish (which tends to usually be heavy), a nice fresh flavor.

Lemon Risotto with Summer Vegetables

5 cups of chicken stock

1 Tablespoon butter

1 Tablespoon oil

1 small onion, minced

3 cloves of garlic, minced

1 cup of risotto rice

1 small zucchini, chopped into 1/2 inch pieces

1 small yellow squash, chopped into 1/2 inch pieces

3 scallions, chopped

juice of one lemon

salt to taste

Bring chicken stock to a boil in a medium saucepan; lower heat and simmer

Melt 1/2 Tablespoon of butter and 1 Tablespoon oil in a deep-sided pan over medium heat; add onion and garlic and cook for 10 minutes (or until softened)

Add additional 1/2 Tablespoon butter to pan; once melted, add rice and stir to coat and allow grains to toast for 2 minutes

Lemon Risotto

Add enough warmed stock to cover rice (about 2 cups) and stir

Continue adding stock 1/2 cup at a time, stirring continuously

Lemon Risotto, stock

When you have roughly a cup of stock left, add squash and zucchini to the risotto and stir to combine

Lemon Risotto, vegetables

Add remaining liquid and cook (and stir) until the liquid is absorbed and the rice is al dente (15 to 20 minutes)

Remove pan from heat, stir in lemon juice and top with scallions

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2 Responses to “Lemon Risotto with Summer Vegetables”

    • parallelfoodiverse May 12, 2013 at 4:49 pm #

      Your recipes look delicious! Will definitely have to try them out. Thanks for reading!

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