LEMON RISOTTO WITH SUMMER SQUASH
Lemon risottos of any kind always delight guests. The lemon juice and zest are added to this comforting mixture at the end of cooking.
Provided by Martha Rose Shulman
Categories dinner, lunch, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Put your stock or broth into a saucepan, and bring it to a simmer over low heat with a ladle nearby or in the pot. Make sure that the stock or broth is well seasoned.
- Heat the olive oil over medium heat in a wide, heavy nonstick skillet. Add the onion. Cook, stirring, until tender, about five minutes. Add the squash and a generous pinch of salt. Turn the heat up to medium high, and cook, stirring often, until the squash is translucent but not too soft, about five minutes.
- Stir in the rice and the garlic, and stir until the grains separate and begin to crackle. Add the wine, and stir until it has been absorbed. Turn the heat back down to medium, and begin adding the simmering stock a couple of ladlefuls (about 1/2 cup) at a time. The stock should just cover the rice and should be bubbling, not too slowly but not too quickly. Cook, stirring often, until the rice is just about absorbed. Add another ladleful or two of the stock, and continue to cook in this fashion, stirring in more stock when the rice is almost dry. You do not have to stir constantly, but stir often.
- When the rice is tender all the way through but still chewy, in about 25 minutes, it is done. Taste now and adjust seasoning, adding salt and pepper to taste. Add another ladleful of stock to the rice. Stir in the lemon zest, lemon juice, parsley and Parmesan. Remove from the heat. The mixture should be creamy (add more stock if it isn't). Serve right away in wide soup bowls or on plates, spreading the risotto in a thin layer rather than a mound.
Nutrition Facts : @context http, Calories 403, UnsaturatedFat 7 grams, Carbohydrate 56 grams, Fat 11 grams, Fiber 3 grams, Protein 16 grams, SaturatedFat 3 grams, Sodium 1116 milligrams, Sugar 7 grams
LEMON RISOTTO
Pucker up! This risotto is super-tangy but you'll still want to kiss it, it's so good.
Provided by Rachael Ray : Food Network
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- In a large pot, heat the stock and 2 cups water over medium low heat.
- In a risotto pot or large skillet with a rounded bottom, heat the extra-virgin olive oil over medium to medium-high heat. Add the onions and garlic to pan and saute to soften 3 to 4 minutes Stir in the rice and add the zest of 1 lemon. Heat the rice for 1 to 2 minutes, then add the wine and cook until evaporated. Add in the hot stock, a few ladles at a time, and stir for a minute with each addition, to develop the starch and the creamy aspect. Total cooking time will be about 18 minutes or so. Keep adding stock each time the pan starts to become dry at the edges. While the rice cooks, peel and supreme or section the flesh of a lemon and finely chop. Sprinkle with a 1/2 teaspoon sugar. When rice is cooked to al dente, stir in the butter, lemon sections, juice of 1 lemon, the cheese and herbs. Season with salt and pepper, to taste, and transfer to a serving bowl. Serve immediately.
SUMMER SQUASH AND RED RICE SALAD WITH LEMON AND DILL
During the hot summer months, cook rice in double batches so that you'll have it on hand for refreshing whole-grain salads. I like to mold this in a ramekin.
Provided by Martha Rose Shulman
Categories side dish
Time 2h45m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Slice the squash as thinly as you can. Sprinkle with salt and let sit for 15 to 30 minutes. Rinse and drain on paper towels.
- Mix together 3 tablespoons of the lemon juice and the garlic. Toss with the squash. Season with salt and pepper. Cover and refrigerate for 1 to 2 hours.
- Remove the squash from the refrigerator and remove the garlic clove. If you want a garlicky dressing, purée the garlic and add it to the remaining lemon juice. Otherwise, discard the garlic. Whisk together the remaining lemon juice and the olive oil with salt and pepper to taste.
- In a salad bowl, combine the squash and whatever liquid is in the bowl, the rice, dill, pine nuts and scallions or chives. Toss with the dressing, taste and adjust seasoning, and serve.
Nutrition Facts : @context http, Calories 118, UnsaturatedFat 9 grams, Carbohydrate 5 grams, Fat 11 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 1 gram, Sodium 442 milligrams, Sugar 2 grams
SUMMER SQUASH AND TOMATO RISOTTO
Risotto is a classic Italian dish that, like pasta, can be done in a million different ways. Here, we're using some of summer's best produce: ripe tomatoes and green zucchini. Risotto is very much about technique. You want to get the consistency and texture exactly right, so it's creamy but still al dente. Here's how.
Provided by Michael Tusk
Categories main-dish
Time 2h20m
Yield 2 servings
Number Of Ingredients 16
Steps:
- Mince the onion, keeping the onion pieces about the same size as the rice grains. Dice the zucchini, reserving the ends.
- Remove the tomatoes from the oven. Discard the basil leaves. Purée the tomatoes in a food processor or by hand by chopping and mincing the tomatoes on a cutting board until no chunks remain. Set aside ½ cup of Tomato Purée. (Reserve the remainder for another use.)
- Melt 2 tablespoons of cold butter in a saucepan over low heat. Add the onions and cook very slowly, until the onion is tender but has taken on no color. In a separate sauce pot, bring vegetable stock to a simmer, and infuse with the zucchini ends and basil stems.
- Add the rice to the butter and onion soffritto and toast, stirring with a spoon, for about 4 minutes. Toast at a low heat; do not let the rice take on color. When the rice is toasted and the grains are a nice white color, add the wine and cook over moderate heat until all the wine is reduced. Set a timer to 16 minutes. Start adding the hot stock to the rice, one ladle at a time, just covering the rice. Repeat, adding more stock, each time the liquid has absorbed into the rice. Continue to stir after each addition of stock and wine. (Note: At the eight-minute mark, move on to step 6.)
- At the eight-minute or halfway mark, add the zucchini. Continue cooking for the final eight minutes while adding the remaining stock. Dice the remaining cold butter and set aside. When the timer goes off, let the rice rest for about thirty seconds but no more, to prevent cooling. Finish by adding the Parmigiano-Reggiano, Tomato Purée, diced butter, and squash blossoms (optional); then stir.
- Season with the salt and adjust the rice with some warm stock if necessary. The final consistency should be creamy and spread slowly on the plate. Serve immediately on warmed plates. Garnish with a chiffonade of mixed basil leaves.
- (Note: If you want to skip making the Tomato Puree, combine 1/2 cup of plain tomato sauce with 1 grated clove of garlic.) Preheat oven to 325 degrees F. Core the tomatoes. With a sharp knife, cut the tomatoes through the equator and lay cut side up on a half-sheet pan fitted with a wire rack. Season the tomatoes with the salt evenly. Cut the garlic into thin slices and place a slice of garlic on each tomato half. Finish with some basil chiffonade on each tomato. Drizzle the tomatoes with olive oil and roast in the oven, 1 1/2 hours.
RISOTTO WITH SUMMER SQUASH AND FONTINA
Make and share this Risotto With Summer Squash and Fontina recipe from Food.com.
Provided by ratherbeswimmin
Categories Rice
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Melt the butter in a heavy 2-quart saucepan.
- Add in the onion and cook slowly over low heat until it is very soft and just beginning to take on color.
- Add the squash and continue cooking over low heat until squash is nearly tender.
- Add the rice and, stirring constantly, saute until the grains of rice are opaque and make a clicking sound against the metal of the saucepan, about 1-2 minutes.
- Meanwhile, heat the broth until it is very hot; turn off the heat, but keep the broth hot on a warm burner.
- Add the white wine to the rice and cook slowly, stirring constantly, until it is completely absorbed.
- Add the hot broth to the rice one ladleful at a time, stirring frequently.
- The rice should cook very slowly over low heat.
- Wait until all the liquid is absorbed before adding the next ladleful of broth.
- Midway in the cooking time, add salt and pepper.
- When the rice is just barely tender, add the fontina and gently cook, stirring continuously, until the cheese begins to soften.
- Add the basil, 2 tablespoons butter, and the Parmesan cheese.
- Turn off the heat and stir vigorously until all the butter and cheese are absorbed.
- Pass additional Parmesan at the table.
Nutrition Facts : Calories 802.3, Fat 30.2, SaturatedFat 17.1, Cholesterol 83.3, Sodium 834, Carbohydrate 100.1, Fiber 4.7, Sugar 9.6, Protein 26
More about "lemon risotto with summer squash food"
CREAMY LEMON SUMMER SQUASH RISOTTO - WINE A LITTLE, …
From winealittlecookalot.com
Estimated Reading Time 4 mins
- Add the grated squash and zucchini in a medium sized bowl. Using a paper towel or cheese cloth, squeeze out excess moisture. Set aside.
- In a Dutch oven pan or large pot, heat olive oil over medium-high heat. Add onions and cook until softened and translucent, about 4 minutes. Add garlic and cook additional minute.
FARMER’S MARKET LEMON RISOTTO WITH SUMMER SQUASH – …
From lisasprojectvegan.com
Estimated Reading Time 2 mins
FARMER’S MARKET LEMON RISOTTO WITH SUMMER SQUASH …
From onegreenplanet.org
Estimated Reading Time 2 mins
SUMMER SQUASH RISOTTO – FOOD.LAINEHARDY.COM
From food.lainehardy.com
CREAMY LEMON RISOTTO WITH SUMMER SQUASH AND A SALAD ON TOP ...
From abraskitchen.com
EASTON FAMILY RECIPES: LEMON RISOTTO WITH SUMMER SQUASH
From eastonrecipes.blogspot.com
LEMON RISOTTO WITH SUMMER SQUASH | DRUPAL APICIUS
From willdonovan.com
LEMON RISOTTO WITH SQUASH -- RECIPES FOR HEALTH - THE …
From nytimes.com
INSTANT POT LEMON RISOTTO WITH SUMMER SQUASH | RECIPE ...
From pinterest.com
SPINACH RISOTTO RECIPE (WITH LEMON) - KYLEE COOKS
From kyleecooks.com
ALMAFI STYLE LEMON & SHRIMP RISOTTO | ITALIAN FOOD FOREVER
From italianfoodforever.com
SUMMER SQUASH RISOTTO WITH MEYER LEMON - MEDITERRANEAN RECIPES
From fooddiez.com
LEMON RISOTTO WITH SUMMER SQUASH RECIPE | FLOCKTOWN FARM
From flocktownfarm.com
SUMMER LEMON VEGETABLE RISOTTO - THE CONSERVATION …
From theconservationfoundation.org
LEMON BUTTER RISOTTO WITH ZUCCHINI - DISHING OUT HEALTH
From dishingouthealth.com
13 LIGHT SUMMER RISOTTO RECIPES TO CONSIDER ... - STYLECASTER
From stylecaster.com
LEMON RISOTTO WITH SUMMER SQUASH RECIPE - FOOD NEWS
From foodnewsnews.com
NEW YORK TIMES - LEMON RISOTTO WITH SUMMER SQUASH CALORIES ...
From sync.myfitnesspal.com
LEMON RISOTTO WITH SUMMER SQUASH - EARLY MORNING FARMS
From earlymorningfarm.org
PASTA WITH SUMMER SQUASH AND LEMON; THEY'RE ALL RED ...
From thymeforcookingblog.com
ZUCCHINI & SUMMER SQUASH RISOTTO - SHUTTERBEAN
From shutterbean.com
LEMON RISOTTO WITH SUMMER SQUASH RECIPE | RECIPE | SUMMER ...
From pinterest.com
PRESSURE COOKER LEMON RISOTTO WITH SUMMER SQUASH - THE ...
From thefoodieeats.com
LEMON RISOTTO WITH SUMMER SQUASH - MASTERCOOK
From mastercook.com
CREAMY LEMON ASPARAGUS RISOTTO - ITALIAN FOOD FOREVER
From italianfoodforever.com
SUMMER SQUASH RISOTTO RECIPE - ALL INFORMATION ABOUT ...
From therecipes.info
CREAMY LEMON SUMMER SQUASH PASTA - CAKE, BATTER, AND BOWL
From cakebatterandbowl.com
SUMMER LEMON-VEGETABLE RISOTTO - JOANNE EATS WELL WITH OTHERS
From joanne-eatswellwithothers.com
SUMMER SQUASH RISOTTO WITH MEYER LEMON - FOOD52
From food52.com
LEMON RISOTTO WITH SUMMER SQUASH BY THE FOODIE EATS ...
From instantcrumbs.com
LEMON RISOTTO WITH SUMMER SQUASH | KEEPRECIPES: YOUR ...
From keeprecipes.com
SUMMER LEMON-VEGETABLE RISOTTO RECIPE - FOOD NEWS
From foodnewsnews.com
RECIPE: SUMMER SQUASH RISOTTO - KITCHN
From thekitchn.com
BRIGHT & SUNNY – LEMON RISOTTO WITH SUMMER SQUASH | WHY GO ...
From whygoouttoeat.com
RIGATONI WITH SUMMER SQUASH IN A LEMON ... - RECIPES & FOOD
From donatella.com
ENDLESS SUMMER SQUASH, PRESERVED LEMON, AND PARSLEY RISOTTO
From gekiuma.wordpress.com
LEMON ASPARAGUS SUMMER RISOTTO | THE EAST COAST KITCHEN
From theeastcoastkitchen.com
COOK THE BOOK: SUMMER LEMON-VEGETABLE RISOTTO - MYRECIPES
From myrecipes.com
SUMMER LEMON-VEGETABLE RISOTTO RECIPE | MYRECIPES
From myrecipes.com
LEMON RISOTTO WITH SUMMER SQUASH | EARLY MORNING FARM (NOW ...
From mainstreetfarms.com
LEMON RISOTTO WITH SUMMER SQUASH - TUSCALOOSANEWS.COM
From tuscaloosanews.com
LEMONY SUMMER SQUASH QUICK RICE | STACI TAYLOR BRINDLE
From stacibrindle.wordpress.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love