Summer Risotto

Nancy Allen


I serve this dish with grilled chicken or fish and a hot crusty loaf of bread & a crisp green salad. WOW! Love this meal!


★★★★★ 1 vote

8 servings
Stove Top


  • 4 1/2 c
    reduced sodium chicken broth
  • 2 Tbsp
    butter, divided
  • 2 clove
    garlic, minced
  • 2
    shallots, minced
  • 1 1/4 c
    arborio rice, uncooked
  • 1/4 tsp
  • 1/4 tsp
  • 1/4 c
    thinly sliced purple onion
  • 1/4 c
    shredded carrots
  • 1/4 c
    thinly sliced zucchini
  • 1/4 c
    thinly sliced yellow squash
  • 1/4 c
  • 3 Tbsp
    chopped fresh basil
  • 2 Tbsp
    chopped fresh oregano
  • 1/3 c
    crumbled blue cheese
  • 3 Tbsp
    chopped walnuts, toasted
  • ·
    garnish with fresh oregano sprigs

How to Make Summer Risotto


  1. Bring chicken broth to a simmer in a saucepan, and keep warm over low heat.
  2. Melt 1 tablespoon butter in a 3 quart saucepan over low medium heat. Add garlic and shallot; cook 2 minutes, stirring constantly. Reduce heat to medium; add rice and cook 5 more minutes or until rice is translucent, stirring constantly.
  3. Add warm chicken broth to rice mixture, 1/2 cup at a time, stirring constantly. Allow liquid to be absorbed after each addition before adding more broth. Stir in salt and pepper; set aside.
  4. Melt remaining 1 tablespoon butter in a large skillet over medium high heat. Add onion and carrot; cook 2 minutes, stirring constantly. Reduce heat to medium; add zucchini and squash. and cook 2 minutes or until vegetables are tender, stirring often. Add vegetable mixture to rice mixture; stir gently. Stir arugula, basil, and oregano; sprinkle with blue cheese and walnuts. Garnish if desired. Serve immediately. 8 servings.

Printable Recipe Card

About Summer Risotto

Course/Dish: Rice Sides
Main Ingredient: Rice/Grains
Regional Style: American

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