Local Market Seafood Selection Recipe
Spinach Risotto, Squash, Zucchini
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Ingredients
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Risotto and Vegetables
Method
Cooking Instructions
- 1
Prepare the Broth
In a saucepan, heat the vegetable broth over medium heat. Keep it simmering while you prepare the risotto.
- 2
Sauté the Vegetables
In a large skillet, heat olive oil over medium heat. Add the diced onion and garlic, sauté until the onion is translucent.
- 3
Cook the Risotto
Add the Arborio rice to the skillet, stirring for 2-3 minutes until the rice is slightly toasted. Gradually add the simmering vegetable broth, one ladle at a time, stirring continuously. Wait until the liquid is mostly absorbed before adding more broth. Continue this process until the rice is creamy and al dente, about 18-20 minutes.
- 4
Incorporate Spinach and Squash
When the risotto is almost done, stir in the fresh spinach, diced zucchini, and yellow squash. Cook for an additional 5 minutes until the vegetables are tender.
- 5
Finish the Dish
Remove from heat, stir in the grated Parmesan cheese, and season with salt and black pepper to taste. Serve warm.
