Risotto With Summer Squash and Fontina

May 09, 2023May 9, 20230 0
Creamy and savory, Risotto With Summer Squash and Fontina is a delicious dish perfect for a summer day
in Main

Prep

10 min

Cook

40 min

Ready In

50 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

4 tablespoons unsalted butter
1 small onion , finely diced
3 medium yellow squash , diced ( yellow zucchini , crookneck , or pattypan squash )
2 cups arborio rice
6 cups chicken stock
1/2 cup dry white wine
chopped Italian parsley
salt
freshly ground black pepper
1/2 cup imported italian Fontina cheese , diced
10 fresh basil leaves , cut into thin strips
2 tablespoons unsalted butter
1/2 cup grated parmesan cheese , plus additional for the table

Nutrision Information

Servings Per Recipe
4
Calories
900
Sugar
8g
Fat
30g
Risotto With Summer Squash and Fontina is a creamy, savory dish that is perfect for a summer day. Made with tender, diced summer squash, creamy arborio rice, and rich Fontina cheese, this dish brings together the best flavors of the season. It is a perfect main course for a special occasion or a hearty side dish for a weeknight dinner. The dish starts with a buttery onion and squash mixture, which is then combined with toasty arborio rice and slowly stirred with chicken stock until tender and creamy. The dish is finished off with Fontina cheese, basil leaves, salt, and freshly ground black pepper. Serve this delicious dish with a chilled white wine and a summer salad for the perfect summer meal.

Instructions

1.Melt 4 tablespoons of butter in a large saucepan or dutch oven over medium heat. Add the onion and cook for 2-3 minutes, until softened and translucent.
2.Add the diced squash and cook for another 5 minutes, stirring occasionally, until tender.
3.Add the arborio rice to the pan and stir until the grains are coated in the butter and onion mixture and begin to toast.
4.Pour in the white wine and stir to incorporate. Let the wine cook off for a minute or two before adding the chicken stock, one cup at a time, allowing each cup to be absorbed by the rice before adding the next.
5.Continue adding chicken stock and stirring the rice until it is tender and creamy. You may not need to use all 6 cups of chicken stock; if the rice is tender and creamy before all the liquid has been added, you can stop.
6.When the risotto is ready, stir in the Fontina cheese, 2 tablespoons of butter, and basil leaves. Season with salt and freshly ground black pepper to taste.
7.Serve with additional grated parmesan cheese on the side.

PROS

Risotto With Summer Squash and Fontina is a perfect summer meal that brings together bright flavors and creamy rice.

The dish is fairly easy to make and a great way to use up summer squash from the farmer’s market or your garden.

It can be served as a main course or as a side dish, making it very versatile.

CONS

Risotto With Summer Squash and Fontina can be time-consuming to make, as it requires constant stirring and attention while the rice cooks.

While the dish is not particularly unhealthy, it is rich and should be enjoyed in moderation as part of a balanced diet.

HEALTH & BENEFITS

Summer squash is a great source of vitamin C, potassium, and dietary fiber. It is also low in calories, making it a great choice for anyone watching their weight.
Arborio rice is high in carbohydrates and calories, but it is also a good source of protein and several essential vitamins and minerals.

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