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Has anyone made risotto using summer squash and/or zuchinni?

post #1 of 5
8/25/11 at 11:48am
Thread Starter 

I have been wondering how this would turn out so I am wondering if anyone has tried this and what the results were ... I'm sure somewhere and sometime it's been done before.

 

Any input is greatly appreciated.

 

Thanks in advance

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post #2 of 5
8/25/11 at 12:31pm

Precooking the zucchini will help so as not to add more liquid then necessary.

Yellow squash doesn't seem to be as bad.

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post #3 of 5
8/26/11 at 4:27am

I use it all the time.  I dice it finely and caramelize it with onion first and then add the risotto.  It's sweet so it stands up to smoky salty flavors like bacon and strong cheeses.

In a nutshell
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post #4 of 5
8/26/11 at 5:07am
Thread Starter 
Quote:
Originally Posted by Koukouvagia View Post

I use it all the time.  I dice it finely and caramelize it with onion first and then add the risotto.  It's sweet so it stands up to smoky salty flavors like bacon and strong cheeses.



Mmmmm bacon ... I really like the sound of that ... the only problem now is I'm pretty sure that I just used the last of what I had for the season :(

 

I guess I could use some from the grocery store though.

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post #5 of 5
8/26/11 at 6:28am

I make it all the time - you  start with onion (or garlic, or both) and cubed zucchine and olive oil, slowly sautee till they begin to wilt, then add the rice and cook so it absorbs some of the oil, like you would with any risotto, then add some broth or water and cook as risotto, a little liquids at a time. 

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