Summer Market Risotto
Serves: Serves 4-6
 
Ingredients
  • 4 ½ cups low-sodium chicken stock
  • 3 tablespoons olive oil
  • 2 medium shallots, chopped
  • 2 cups Arborio rice
  • ½ cup dry white wine
  • 1 teaspoon kosher salt, plus more to taste
  • 2 tablespoons unsalted butter
  • ¾ cup grated Parmesan cheese
  • freshly ground black pepper
  • 1 clove garlic, minced
  • 1 small zucchini, sliced into thin half moons
  • 1 small summer squash, sliced into thin half moons
  • ½ to 1 pound fresh green beans (or yellow! Or purple!), ends removed and snapped in half
Instructions
  1. Heat 2 tablespoons of olive oil in a large pot over medium heat (I like to use a cast-iron pot for this because it cooks so nicely and evenly). Add the shallots, and cook for about 5 minutes, stirring often, until they are translucent.
  2. Add the rice and continue to cook, stirring constantly, for 4 minutes. Add the white wine and salt and continue to cook, stirring constantly, until the wine is totally absorbed. Add 1 cup of the chicken stock and continue to cook, stirring constantly, for about 7 minutes, until the chicken stock is absorbed. Add another cup of chicken stock and continue to cook, stirring constantly. When that chicken stock is almost completely absorbed, add the remaining 2 ½ cups of stock and continue to cook, stirring gently, until that stock is absorbed, at least another 10 to 15 minutes.
  3. In the meantime, blanch your beans. Bring a pot of water to a boil, and fill a separate large bowl with ice water. Carefully drop your beans into the boiling water, and boil them for about 3 to 4 minutes, until their color gets super vibrant. Remove the beans from the boiling water, and plunge them into the ice water to cool them immediately. Drain the ice water, and set the beans aside.
  4. Also in the meantime, while you’re adding the last 2 ½ cups of stock to the risotto, heat the remaining tablespoon of olive oil in a medium sauté pan over medium-high heat. Add the garlic, and sauté for about 30 seconds, just until it begins to look golden. Then add the zucchini and squash, a pinch of salt and a bit of black pepper, and cook until the zucchini and squash begin to soften, about 3 minutes. Then add the cooled (and drained!) beans to the pan with the squash and zucchini. Toss it all together, and continue sautéing until the squash and zucchini are fully cooked and just start browning on the edges, at least another 3 minutes. Remove from the heat, and set them aside.
  5. Once the last 2 ½ cups of chicken stock are completely absorbed, stir in the butter and Parmesan. Then add the zucchini, squash and green beans, and mix until incorporated.
Recipe by Splash of Something at https://splashofsomething.com/2015/08/03/summer-market-risotto/