Super creamy, yummy & summery! Risottos tend to be very rich & sometimes heavy, but this dish is more vegetable-dense than rice-dense, so it feels nice & lite!
Risotto is a great dish that has earned a name for itself because of its great taste. It is a unique taste that can get very appealing very soon. It’s a great dish that you can prepare easily with the right ingredients. With time on your side anything is possible. This is a wonderful dish in so many levels. Many have discussed its potential gains in health and the wonders that Risotto can give. This makes it a very good dish on so many ways that are possible to people. Risotto is the best way to go now. This is an ideal food!
Summer squash is rich in nutritional benefits and can be used in a wide variety of dishes. Add it to stews, salads and soups to avail yourself of this nutritious vegetable. Summer squash comes in a variety of sizes, including one shaped like a flying saucer (patty-pan squash). The delicate flavor, soft shell and creamy white flesh of summer squash is a perfect addition to any summer meal. While especially plentiful in the U.S. marketplace during the summer months, summer squash is actually available through the year. Summer squashes come in many different varieties. While each variety may have a distinct shape, color, size and flavor, all varieties share some common characteristics. Regardless of variety, all parts of summer squash are edible, including the flesh, seeds and skin. Some varieties of squash also produce edible flowers. Unlike winter squash, summer squash are more fragile and cannot be stored for long periods of time unless frozen.
- 2 Tbsp. Olive Oil
- ½ cup Vidalia Onion, chopped
- 2 garlic cloves, or 1 stalk fresh garlic, finely minced
- ¼ cup white wine
- 4-5 cups organic vegetable broth
- 1 cup Arborio rice
- 2 medium yellow squash
- ½ cup frozen, thawed petite peas
- ¼ cup fresh basil, julienned
- 1 Tbsp. vegan margarine
- Freshly ground pepper
- Wash squash & cut into ½ moons about a ½ inch thick. Set aside.
- In a large, heavy saucepan or Dutch oven, heat olive oil, & add onion & garlic. Sauté 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.
Make it a goal to source locally grown organic produce, organic pastured eggs, raw dairy products, oils, and grass-fed meats as much as possible.