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
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


1Bring chicken broth to a simmer in a saucepan, and keep warm over low heat.
2Melt 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.
3Add 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.
4Melt 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.

About Summer Risotto

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