Sometimes, impatience is a virtue — at least when it comes to summer squash. Yep, when you pick squashes early, when they’re still tender (but have a much shorter shelf life), you get delicious results. We’re not just talking about zucchini here — click through to check out fantastic ways to make all sorts of types of summer squash.
1. Summer Squash & Lemon Risotto
This is an accompaniment to grilled vegetables and/or a nice big salad full of all of the summer produce bounty.
- 8 Cups vegetable stock, as needed
- 2 Tablespoons olive oil
- 1/2 Cup minced yellow onion
- Coarse salt to taste
- 1 Pound various summer squash, diced
- 1 1/2 Cups arborio rice
- 1 Garlic clove, minced
- Freshly ground pepper to taste
- 1/2 Cups dry white wine
- 2 Teaspoons lemon zest
- Freshly squeezed lemon juice, to taste (1-2 tablespoons)
- 2 Tablespoons finely chopped flat-leaf parsley
- 1/2 Cup freshly grated Parmesan
1. In a saucepan over low heat, bring stock to a simmer.
2. Meanwhile, in a heavy nonstick skillet over medium heat, heat olive oil. Stir in the onion and cook for about 5 minutes, until tender. Stir in summer squash, and add good pinch of salt. Turn heat up to medium high and cook for another five minutes, stirring often, until the squash has turned translucent but isn’t too soft. Add rice and garlic and stir continuously until the rice is separated and begun to crackle. Reduce heat to medium, and slowly add the simmering stock in 1/2 cup increments. You want the stock to cover all of the rice and be bubbling. Stir often until almost all of the stock has been absorbed, and add another 1/2 cup. Repeat until you’ve added most (but not all) of the stock.
2. Cook for about 25 minutes, until the rice is tender but still a little chewy. Season with salt and pepper to taste. Add another 1/2 cup or so of the stock, lemon zest, lemon juice, parsley, and cheese. Remove risotto from heat and adjust seasoning as needed. If the risotto isn’t creamy enough for your liking, add a little more stock and stir. Serve piping hot.
Recipe Credit: Martha Rose Shulman via the New York Times.