Lemon Risotto With Squash
Ingredients
- 7 to 8 cups well seasoned chicken or vegetable stock, as needed
- 2 tablespoons extra virgin olive oil
- 1/2 cup minced onion
- Salt to taste
- 1 pound summer squash (mixed varieties), diced
- 1 1/2 cups arborio or carnaroli rice
- 1 to 2 garlic cloves (to taste), green shoots removed, minced
- Freshly ground pepper to taste
- 1/2 cup dry white wine, like pinot grigio or sauvignon blanc
- 2 teaspoons finely chopped lemon zest
- 1 to 2 tablespoon freshly squeezed lemon juice (to taste)
- 2 tablespoons finely chopped flat-leaf parsley
- 1/2 cup freshly grated parmesan cheese
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