Best Summer Risotto Recipes

LEMON RISOTTO WITH SUMMER SQUASH

Steps:

• Put your stock or broth into a saucepan, and bring it to a simmer over low heat with a ladle nearby or in the pot. Make sure that the stock or broth is well seasoned.
• Heat the olive oil over medium heat in a wide, heavy nonstick skillet. Add the onion. Cook, stirring, until tender, about five minutes. Add the squash and a generous pinch of salt. Turn the heat up to medium high, and cook, stirring often, until the squash is translucent but not too soft, about five minutes.
• Stir in the rice and the garlic, and stir until the grains separate and begin to crackle. Add the wine, and stir until it has been absorbed. Turn the heat back down to medium, and begin adding the simmering stock a couple of ladlefuls (about 1/2 cup) at a time. The stock should just cover the rice and should be bubbling, not too slowly but not too quickly. Cook, stirring often, until the rice is just about absorbed. Add another ladleful or two of the stock, and continue to cook in this fashion, stirring in more stock when the rice is almost dry. You do not have to stir constantly, but stir often.
• When the rice is tender all the way through but still chewy, in about 25 minutes, it is done. Taste now and adjust seasoning, adding salt and pepper to taste. Add another ladleful of stock to the rice. Stir in the lemon zest, lemon juice, parsley and Parmesan. Remove from the heat. The mixture should be creamy (add more stock if it isn't). Serve right away in wide soup bowls or on plates, spreading the risotto in a thin layer rather than a mound.

SUMMER RISOTTO

Steps:

• Simmer the stock for 10 minutes with the asparagus trimmings and pea pods; these will intensify the flavour. Strain into a jug.
• While the stock is simmering, heat 1 tbsp of the oil in a wide, shallow pan. Tip in the onion and fry gently for 5-6 minutes, stirring, until it is soft but not coloured. Add the rice and continue to stir and cook for 1-2 minutes until the grains become see-through at the edges and begin to make 'clicking' noises.
• Add the wine (it should bubble and evaporate), then 50ml/2fl oz of the stock. Stir well and simmer gently until all the liquid has been absorbed. Now pour in another 50ml/2fl oz stock and stir again. Continue adding the stock and stirring. After about 7 minutes, when half the stock has been added, swirl in the asparagus and peas. Carry on adding stock in small amounts until it has been absorbed; this will take about 10 more minutes. Now the risotto should be a little wet and sloppy and the rice tender with a nutty bite.
• Turn off the heat, then gently stir in the grated Parmesan, taste and season. You may need only a little black pepper as the Parmesan and stock are both salty. Spoon the risotto on to a plate, top with the rocket, drizzle with the remaining olive oil and scatter with Parmesan shavings. Pour yourself a glass of wine and enjoy your meal.

SUMMER SQUASH AND TOMATO RISOTTO

Steps:

• Mince the onion, keeping the onion pieces about the same size as the rice grains. Dice the zucchini, reserving the ends.
• Remove the tomatoes from the oven. Discard the basil leaves. Purée the tomatoes in a food processor or by hand by chopping and mincing the tomatoes on a cutting board until no chunks remain. Set aside ½ cup of Tomato Purée. (Reserve the remainder for another use.)
• Melt 2 tablespoons of cold butter in a saucepan over low heat. Add the onions and cook very slowly, until the onion is tender but has taken on no color. In a separate sauce pot, bring vegetable stock to a simmer, and infuse with the zucchini ends and basil stems.
• Add the rice to the butter and onion soffritto and toast, stirring with a spoon, for about 4 minutes. Toast at a low heat; do not let the rice take on color. When the rice is toasted and the grains are a nice white color, add the wine and cook over moderate heat until all the wine is reduced. Set a timer to 16 minutes. Start adding the hot stock to the rice, one ladle at a time, just covering the rice. Repeat, adding more stock, each time the liquid has absorbed into the rice. Continue to stir after each addition of stock and wine. (Note: At the eight-minute mark, move on to step 6.)
• At the eight-minute or halfway mark, add the zucchini. Continue cooking for the final eight minutes while adding the remaining stock. Dice the remaining cold butter and set aside. When the timer goes off, let the rice rest for about thirty seconds but no more, to prevent cooling. Finish by adding the Parmigiano-Reggiano, Tomato Purée, diced butter, and squash blossoms (optional); then stir.
• Season with the salt and adjust the rice with some warm stock if necessary. The final consistency should be creamy and spread slowly on the plate. Serve immediately on warmed plates. Garnish with a chiffonade of mixed basil leaves.
• (Note: If you want to skip making the Tomato Puree, combine 1/2 cup of plain tomato sauce with 1 grated clove of garlic.) Preheat oven to 325 degrees F. Core the tomatoes. With a sharp knife, cut the tomatoes through the equator and lay cut side up on a half-sheet pan fitted with a wire rack. Season the tomatoes with the salt evenly. Cut the garlic into thin slices and place a slice of garlic on each tomato half. Finish with some basil chiffonade on each tomato. Drizzle the tomatoes with olive oil and roast in the oven, 1 1/2 hours.

SUMMER RISOTTO

Steps:

• In a large saucepan, heat broth and keep warm. In a large skillet, saute onion in oil and butter until tender. Add rice; cook and stir for 2-3 minutes or until lightly browned. Stir in 1 cup warm broth. Cook and stir until all of the liquid is absorbed., Add remaining broth, 1/2 cup at a time, stirring constantly. Allow the liquid to be absorbed between additions. Cook until risotto is creamy and rice is almost tender (total cooking time will be about 20 minutes)., Add the tomatoes, corn, feta cheese, herbs, salt and pepper; heat through. Sprinkle with Parmesan cheese. Serve immediately.

END OF SUMMER CORN RISOTTO RECIPE BY TASTY

Steps:

• Cut the corn kernels from the cobs.
• Add the corn cobs to a large pot with the chicken stock. Bring to a boil, then reduce the heat to low and simmer for 15 minutes. Remove the pot from the heat.
• Melt the butter in a large, high-walled skillet over medium heat. Add the onion and season with salt. Cook, stirring frequently, until translucent, about 5 minutes.
• Add the rice and stir until fully combined. Let the rice toast for 1-2 minutes, until fragrant.
• Add the white wine and cook until evaporated about 2 to 3 minutes, stirring occasionally.
• Add 1 cup of the hot stock and stir to combine. Cook, stirring frequently, until the stock is fully absorbed, about 3 to 4 minutes. Continue adding the stock, ½ cup at a time, stirring continuously, until the rice is al dente about 15 to 20 minutes..
• Add the corn kernels and another ½ cup stock. Continue to cook, adding more stock as needed, until rice is tender and corn is cooked, about 10 to 15 minutes. You may have some leftover stock.
• Remove the pan from the heat and stir in the soft herb cheese. Season with black pepper and more salt to taste.
• Garnish with basil, shaved Parmesan, and more black pepper.
• Enjoy!

SUMMER MILLET RISOTTO

Steps:

• Place oil in an oval dish, 14 by 9 by 2 inches. Cook, uncovered, at 100 percent in a high-power oven for 2 minutes. Stir in onion and garlic. Cook for 4 minutes.
• Stir in millet and broth. Cook for 20 minutes. Stir in zucchini and peppers. Cook for 21 minutes. Stir in basil and pine nuts. Cook for 2 minutes.
• Remove from oven. Stir in salt and pepper.

SUMMER RISOTTO

Steps:

• 1. In a small skillet, saute zucchini in a small amount of oil until just tender.
• 2. Add corn and warm through. Season with salt and pepper to taste. Then set aside.
• 3. Heat 1 - 2 tablespoons of olive oil in a heavy, non-stick 2-quart saucepot. Saute onion in oil until translucent.
• 4. Add rice and stir until grains are coated with oil.
• 5. Add wine (or 1/2 cup of broth if you prefer) and stir constantly until liquid is absorbed.
• 6. Add 1 cup of stock at a time, stirring until liquid is absorbed before adding the next cup. The rice, when done, should be firm with a little bite in the center or al dense. It takes 20 to 30 minutes.
• 7. Turn off heat. Add parmesan, if desired. Stir until melted.
• 8. Remove from heat, add butter and stir quickly until melted.
• 9. Gently stir in the zucchini and corn mixture. Adjust seasoning and serve.

SUMMER SQUASH RISOTTO

Steps:

• Cut all veg except tomatoes into small dice. Toss with olive oil salt pepper and roast on high or broil till browned and soft. About 8 minutes before you take them out of oven, sprinkle chopped garlic so it can lightly brown. Toast rice and shallot, thyme in pan as normal with olive oil. Deglaze with white wine. Add all stock at once. Simmer 25 min stirring once or twice to keep from sticking. At final step add all veg and cut in half tomatoes, chopped basil. In dish top with fresh shaved parmesan.

SUMMER RISOTTO

Steps:

• Bring chicken broth to a simmer in a saucepan, and keep warm over low heat.
• Melt 1 tablespoon butter in a 3 quart saucepan over low medium heat. Add garlic and shallot; cook 2 minutes, stirring constantly. Reduce heat to medium; add rice and cook 5 more minutes or until rice is translucent, stirring constantly.
• Add warm chicken broth to rice mixture, 1/2 cup at a time, stirring constantly. Allow liquid to be absorbed after each addition before adding more broth. Stir in salt and pepper; set aside.
• Melt remaining 1 tablespoon butter in a large skillet over medium high heat. Add onion and carrot; cook 2 minutes, stirring constantly. Reduce heat to medium; add zucchini and squash. and cook 2 minutes or until vegetables are tender, stirring often. Add vegetable mixture to rice mixture; stir gently. Stir arugula, basil, and oregano; sprinkle with blue cheese and walnuts. Garnish if desired. Serve immediately. 8 servings.