Risotto With Summer Squash And Sweet Peas
|Zucchini||8 Ounce (1 Large Sized)|
|Yellow crookneck squash||8 Ounce (1 Large Sized)|
|Olive oil||2 Teaspoon|
|Peas||5 Ounce (Fresh Or Frozen, 1 Cup, Half Of A 10-Ounce Package)|
|Italian arborio rice||1 Cup (16 tbs)|
|Chicken stock||1 Quart|
|Freshly grated parmesan cheese||2 Ounce (1/2 Cup)|
|Chopped parsley||1⁄4 Cup (4 tbs) (Preferably Italian Flat-Leaf)|
|Fresh lemon juice||1 Tablespoon|
1. Trim the ends from the zucchini and crookneck squash; cut lengthwise in half and then crosswise into 1/4-inch-thick half-rounds. Spoon the olive oil into a large nonstick skillet and place over high heat. Add the zucchini and squash and saute, tossing or turning once in a while, until speckled brown all over, 2 to 3 minutes. Turn into a bowl and add the peas. Reserve, covered with aluminum foil, until needed.
2. Melt the butter in a heavy large saucepan over moderate heat. Add the rice and saute, stirring until chalky looking, 2 to 3 minutes. Add about 1/2 cup of the chicken stock and cook, stirring constantly, until the stock is absorbed. Add 1/2 cup more stock (this should be approximate; if you have a ladle with 1/3-cup capacity, it will work perfectly). Continue adding stock in this manner, all the while stirring with a wooden spoon. The cooking should take 25 to 30 minutes, by which time all of the broth has been gradually added and the grains of rice are tender but firm to the bite (when done there will be no broth, but grains in a thick creamy sauce). Do not rush as the full cooking time will be needed to turn out a perfect risotto. Add the reserved vegetables to the pan and stir over moderate heat until they are heated through, about 3 minutes. Remove from the heat and stir in the Parmesan, parsley and lemon juice. Add salt and pepper to taste. Serve right away.