Summer Risotto – Pennsylvania Style
- 1 c. Water
- 3/4 c. Green Beans – fresh, trimmed and cut into 1-inch pieces
- 1 Zucchini – small, coarsely chopped
- 1 Yellow Summer Squash – small, coarsely chopped
- 4 to 5 c. Vegetable Broth
- 1 T. Olive Oil
- 1 1/2 c. Arborio Rice – short grain, uncooked
- 1/2 c. Spring Onions – sliced
- 1 tsp. Mrs. Dash Seasoning
- 3 Roma Tomatoes – coarsely chopped
- 1 T. Basil – fresh, chopped
- 1/2 c. Asiago Cheese – shredded
- 4 Bread Bowls
Bring the water to a boil in a 2 qt. saucepan over high heat. Add green beans. Return to a boil. Reduce heat, cover and simmer 6 minutes. Add zucchini and yellow squash. Simmer for 2 to 3 minutes or until vegetables are crisp tender. Drain and set aside. Meanwhile, bring broth to a boil in medium saucepan over medium high heat until hot. Reduce heat to low to keep broth simmering. Heat oil in a 3 qt. saucepan over medium high heat until hot. Add rice and spring onions. Cook and stir 2 minutes. Carefully stir in 1 c. hot broth and Mrs. Dash. Bring to a boil. Reduce heat to medium low. Cook and stir until almost all of the liquid is absorbed. Continue adding broth, 1/2 c. at a time, cooking and stirring after each addition until liquid is absorbed. Rice should be tender and creamy but still slightly firm in the center. Add cooked vegetables, tomato and basil. Cook and stir 2 to 3 minutes or until thoroughly heated. Stir in cheese.
Serves 4
Kathy Rohrbaugh, Shrewsbury
Finalist – Summer Squash
2006 Pennsylvania “Simply Delicious, Simply Nutritious” Vegetable Recipe Contest