Sometimes in the middle of summer, I get a big craving for a giant bowl of Italian food. But the idea of heavy pasta dishes when it’s so hot out is not super appealing, so I like to think of ways to lighten up classic Italian dishes in the warmer months. Enter this Summer Vegetable Risotto for all your summer cravings!
The key to this risotto is grating the zucchini and squash so that they become the size of the rice. It’s like how spiralizing zucchini noodles can trick your mind into thinking it’s pasta! The squash rice blends in with the actual rice, and you’d never know that half the serving on your plate is vegetables. It’s perfect for keeping things light and healthy, and a great way to sneak in vegetables with the kids too!
I love risotto because it is so versatile – once you know how to do the base recipe, the possibilities are endless. Start by sautéeing shallots and garlic and then add the rice to toast it a bit (the smell here is so good!). Deglaze with white wine and then start to slowly add in warm broth a little bit at a time. Stirring the rice while each ladleful of broth gets absorbed helps to rub the grains together and release starch – giving risotto its unique creaminess. While risotto recipes say to stir constantly, make sure not to stir too vigorously or else your risotto will end up mushy.
When you’re down to your last ¾ cup of broth, add your vegetables, including the grated squash. Then finish it off with a little more broth, butter, parmesan, lemon and basil. The butter and cheese give the risotto a rich creaminess, while the lemon and basil keep the dish light, bright and summery.
Once you have the technique down, you can switch up different vegetables, proteins or herbs for a different dish every time! In the summer, I like to use lighter flavors that go well with the summer vegetables in season. While I usually keep this recipe vegetarian, some grilled shrimp or chicken would be great proteins to serve on top. In the cooler months, swap in roasted squash, thyme, sausage, mushrooms or roasted tomatoes for a more hearty dish.
Looking for other summer vegetarian recipes? Check out some of my favorites!
- Summer Salad with Basil Vinaigrette
- Smoky & Spicy Grilled Vegetables
- Spicy Grilled Corn with Healthy Lime Crema
Wine Pairings for Summer Vegetable Risotto
- Arneis: This is a great dry, medium bodied white wine that is super refreshing during the summer! It has low acidity and a light fruitiness. It’s a light complement to creamy dishes like risotto but also helps to highlight vegetables and herbs.
- Sauvignon Blanc: The herbaceous flavor of a Sauvignon Blanc would also be a great pairing with the lemon and vegetables in this dish.
Summer Vegetable Risotto
- Total Time: 40 minutes
- Yield: 4 people 1x
Description
A healthy take on creamy risotto that’s filled with summer vegetables, lemon and basil.
Ingredients
- 2 tablespoons extra virgin olive oil
- 2 shallots, finely chopped
- 3 cloves garlic, minced
- 1 cup Arborio rice
- ½ cup dry white wine
- 4 ¼ cups low-sodium chicken broth
- 1 zucchini, grated
- 1 yellow squash, grated
- 1 cup peas, fresh or frozen
- 1 bunch asparagus, trimmed and cut into 1 inch pieces
- Zest of 1 lemon
- 2 tablespoons lemon juice
- 2 tablespoons unsalted butter
- ½ cup grated parmesan
- ½ cup fresh basil, chopped
Instructions
- Dry the grated zucchini and summer squash by wringing tightly within a kitchen or paper towel. Set aside.
- Bring a saucepan of water to a boil. Add asparagus and cook for about 3 minutes until just tender. Drain and set asparagus aside.
- Pour the chicken broth in a saucepan (use the same one as the asparagus to save on dishes!) and bring to a low simmer.
- In a large skillet or dutchoven, heat the olive oil over medium-high heat. Add shallots and garlic and cook until the shallots are tender, about 3 minutes. Stir in the rice and cook, stirring constantly, for about 1 minute.
- Add the wine and simmer, stirring constantly, until the liquid is absorbed, about 2 minutes.
- Pour in 1 cup of the warm chicken broth and simmer until most of the liquid is absorbed. Make sure to stir fairly constantly but not roughly.
- Repeat the previous step with ½ cup of chicken broth at a time, until you have ¾ cup of chicken broth left.
- Add ½ cup of the chicken broth, the peas, and the grated zucchini and squash to the pot. Cook, stirring constantly, until the vegetables are tender.
- Add the last ¼ cup of chicken broth, lemon zest, lemon juice, butter, parmesan, basil, and the asparagus to the pot. Cook until butter and parmesan are melted.
- Taste and season with salt and pepper as desired. Serve topped with additional basil or parmesan and enjoy!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
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