Summer Squash Risotto with Fresh Garlic, Petite Peas & Basil

  • Prep Time : 20m
  • Cook Time : 10m
  • Ready In : 30m

“Summer Squash Risotto with Fresh Garlic, Petite Peas & Basil”

2 Tbsp. Olive Oil
1/2 cup Vidalia Onion, chopped
2 garlic cloves, or 1 stalk fresh garlic, finely minced
1/4 cup white wine
4-5 cups organic vegetable broth
1 cup Arborio rice
2 medium yellow squash
1/2 cup frozen, thawed petite peas
1/4 cup fresh basil, julienned
1 Tbsp. vegan margarine (Earthy-B is all I use!)
Freshly ground pepper
Wash squash & cut into 1/2 moons about a 1/2 inch thick. Set aside.
In a large, heavy saucepan or dutch oven, heat olive oil, & add onion & garlic. Saute for 3-5 minutes over medium heat.
Stir in the rice, & cook 2 minutes until opaque. Add wine & stir until absorbed.
Ladle broth into rice, one ladleful at a time, stirring frequently over medium heat, after each addition. Wait until broth is almost completely absorbed before adding more.
After about 15 minutes, add squash & peas. Continue stirring & adding broth until the vegetables are tender & the rice is al dente but looks creamy, about 5 minutes.
Remove from heat, add fresh basil, margarine & stir. Season with fresh black pepper & garnish with more fresh basil. For a little extra brightness, top each dish with fresh lemon zest.

Super creamy, yummy & summery! Risottos tend to be very rich & sometimes heavy, but I made this dish more vegetable-dense than rice-dense, so it feels nice & lite!


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