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1 cup Rice Arborio Rice is traditionally used
1, diced Yellow Squash
1/2 cup, slices Button Mushrooms
1/4 cup Onion
1 cup Frozen Peas
1 glass Dry White Wine I use Pinto Grigio
3 cups Chicken Stock Or use vegetable stock
1/3 cup (or more) Parmesan Cheese

Nutritional information

Summer Risotto

    • Serves 2
    • Medium


    I always look forward to date night and having fun with my husband. We enjoy discovering new restaurants and bars and trying new dishes. A lot of times I wonder if I can make similar versions of the $40 meals myself at home. I also like to impress my husband with my skills and turn my small dining room into a restaurant type atmosphere.

    Growing up I’ve always loved risotto and my mother would make it on special occasions with a variety of ingredients. Since I love to incorporate seasonal produce into my dishes, this Summer Risotto has summer squash and a couple of my other favorite veggies but you can use any veggies you have on hand! I decided to keep this dish light by not adding any meat, however, chicken or fish are great additions as well. This is an easy dish that will impress anyone you share it with…especially when you pair it with a nice glass of wine.



    Heat Up The Chicken Stock

    Start by heating up 3 cups of chicken or vegetable broth over medium heat in a pot. As the stock is heating up, also heat up a large skillet with 1 tbsp of olive oil and start by sautéing the onions until translucent. Toss in the uncooked rice and toast the rice on medium heat until it becomes fragrant.


    Time For The Wine...

    Next, add 1 glass of white wine (about 3/4 of a wine glass) to the rice and stir. Once the majority of the liquid has evaporated add the diced squash. Now, add 1 ladle (or 1/2 cup) of the stock to the rice and stir. Keep the stock on low heat as you want to add warm stock to your rice. Stir your rice and add another 1/2 cup of the stock once the majority of the liquid has evaporated.


    Season The Risotto

    After adding about 1 cup of stock, add the mushrooms and your desired seasoning. I added 1 tbsp of Herbes de Provence, a dried herb blend. Oregano is also a great option. Continue to add more stock, stir and watch the rice become fluffy and creamy. After adding about 3 cups of the stock the rice and veggies should be fully cooked. I like a bit of a bite to my squash so I make sure to not over cook it. The last steps include adding the peas, which only have to warm through, salt & pepper to taste and the grated parmesan cheese.

    For garnish, I added some more shaved parmesan cheese (I buy small chunks of the real parmigiano reggiano that cost about $4 and last a long time), and a couple leaves of basil.


    Hi guys, so glad you are here! My food blog is about healthy, colorful, and easy recipes. I grew up in Germany and have been in the states for over 12 years now. Currently, I am living in sunny Miami, FL! Please leave me a comment if you have questions or recipe requests and also follow me on Instagram and Twitter via @foodbyjonister. Happy cooking and eating!

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    One Comment Hide Comments

    I have been to Italy several times and had this famous rice dish.
    But this version is the best I have tried; colorful, light, great taste and presentation ! Buon appetito 🙂

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