Lemony Summer Squash Risotto

Aunt Suzy says . . .

There has been an abundance of beautiful summer squash at our farmer’s markets and produce stands lately, so when this recipe from the NY Times “recipes for health” showed up in my Facebook feed recently, I knew I had to make it. I’ve made quite a few of  Martha Shulman’s recipes from that column over the years and they are always reliable and delicious. (You’ll also see I made a couple of adaptations to the recipe cuz that’s how we roll here!)

If you know us at S&SK, you know how much we love lemon. You can see all kinds of “lemony” recipes, both sweet and savory, on our blog.  I predict this one will be a favorite up here in the Minnesota branch of our cooking team.  If you love risotto and love summery, lemony dishes, this one is a winner!

Ingredients

7 to 8 cups chicken (or vegetable stock for vegetarian)

3 tablespoons extra virgin olive oil

1/2 cup onion, diced

1 pound summer squash, diced

1 1/2 cups arborio rice

1 to 2 garlic cloves, minced

1/2 cup dry white wine

Zest of one small lemon

Juice of 1/2-1 lemon, to taste

2 tablespoons fresh thyme leaves, preferably lemon thyme

2 tablespoons finely chopped flat-leaf parsley for garnish

1/2 cup freshly grated Parmesan cheese

Instructions

Heat the stock in a pan and keep just below a simmer for use in the risotto.

In a medium saute pan, heat the olive oil till it shimmers over medium heat and then add the onion and saute till translucent. Add the summer squash and a little salt. Turn up the heat and saute a further 5 min until the squash is just starting to get soft. Add in the rice and garlic and give a few stirs to coat with the olive oil and create the signature nuttiness of the rice in this dish. Add the wine and stir till absorbed.

Turn down the heat and add about 1/2 cup of the hot stock. Keep at a low simmer, and stir until the stock is absorbed by the rice. Repeat by adding 1/2 cup stock at a time, stirring till absorbed until the rice is just about cooked through, about 25 minutes total. Add some more stock, the lemon zest and juice, the thyme and the Parmesan. Stir to blend. The dish should be creamy, not too dry and not too wet and the rice should be al dente. Best served in bowls with a refreshing glass of lemony Pinot Grigio.

Notes on ingredients: Two medium squash added up to one pound for me with apologies for not measuring the amount of diced squash before adding it to the pan. I used one yellow squash and one striped zucchini. I used Pinot Grigio for the white wine, but a Sauvignon Blanc would work well too. Avoid anything with oak in it like a California Chardonnay. Use the best quality Parmesan that you can find for the flavor and creaminess that really makes this dish. We recommend grating it yourself vs. buying it already grated.

 

Late Summer Veggie Saute - Sweet & Savory Kitchens

Aunt Suzy says . . . 

I’ve been making these sautés for a while now, using veggies that are in abundance this time of year.  The source of my idea was this sweet corn sauté from a couple of years ago. I thought it would be delicious with other vegetables and maybe some pasta. And maybe a little Parmesan . . . what’s not to like when Parmesan cheese is part of the equation?!! This is ultra flexible and the “3-Ways” reference is that it can be served as a side with a couple of variations and as a vegetarian main dish with small pasta shapes added. I made it last night in about 45 minutes, including chopping and cooking the pasta. Pretty fast, I would say!

Late Summer Veggie Saute - Sweet & Savory Kitchens

Margaux says…

When Aunt Suzy mentioned a new easy pasta dish for dinner, I was all for it! I love the sweet corn saute dish that she mentioned, and make it pretty often in the summer. I loved the idea of adding pasta to it, along with the kale, zucchini and tomatoes. And it’s beautiful when you add the tomatoes! We were all oohing and aaahing about it while I was taking photos.  I will definitely be making this again before summer is over. It’s delicious with the pasta and Parmesan!

Late Summer Veggie Saute with Pasta - Sweet & Savory Kitchens

 

Late Summer Veggie Saute

Ingredients

2 tablespoons olive oil

1 tablespoon butter

1 medium yellow onion, cut in thick slices then in quarter rounds

1 tablespoon fresh thyme, or 1 teaspoon dried

2 tablespoons fresh oregano, chopped or 1 1/2 teaspoons dried

4-5 small garlic cloves, or to taste

2-3 ears of sweet corn, husked and kernels cut from the cobs

1 bunch Lacinato (Tuscan) kale, tough stems removed and cut in 1/4-inch slices cross-wise

1 zucchini, small dice (optional)

10-12 large cherry or grape tomatoes, cut in half lengthwise

1/2 pound pasta, small shapes of your choice, regular or whole wheat, cooked al dente, 1/4 cup pasta water reserved

1/4 cup basil leaves, cut in chiffonade

Grated Parmesan cheese

Salt and pepper to taste

Directions

Prepare all veggies before starting cooking because there is no time to chop once the cooking is started!  Place a large saute pan over medium heat and add the olive oil. Once it is shimmering, add the butter. When butter is melted and bubbling, add the onions and turn up heat slightly. Cook the onions for about 5 minutes till they become translucent. Add the thyme, oregano and garlic and stir/cook for about a minute. Add the sweet corn and cook, stirring for 2 minutes. Add the kale ( and optional zucchini if using) and cook stirring for about 3 minutes. Put a lid on the pan and cook another 2-3 minutes. You can serve this as a side dish – way #1.

However, if you want to keep going, add the tomatoes. Cook for 2-3 minutes stirring then place a lid on the pan and cook another minute or two. This is way #2 – an awesome side dish as well! Maybe add the fresh basil or serve as is.  To make the main dish with pasta, add the pasta to the veggies with a little of the reserved water. Stir to combine completely and add the fresh basil. Once served pass the Parmesan!

 

 

 

 

Aunt Suzy says . . . .

This is a fast, easy and delicious meal-in-a-bowl that I learned in my early 20’s.  I lived in New York City at the time and was taught this dish by a friend whose husband was originally from Spain.  My friend, who called this Pisto, learned it from her mother-in-law.  You might note I’m not calling it this, which is because I’ve understood since that Pisto usually refers to the Spanish version of ratatouille.  Although, I just looked up Pisto to find  in the Spanish dictionary that it cites a secondary definition as “hodgepodge”, which could be used to describe this dish.  Whatever it’s called, I’ve been making and loving this all my adult life.  I had not made it recently, but was reminded about it by my brother John, who cooked it last week.  It’s a dish that once I’ve got it in front of me, I can’t get enough of.  I hope you enjoy the unusual blending of flavors in this hodgepodge of rice, artichokes, roasted red peppers and a healthy dose of garlic – all drenched in lemon.   And as Randy said − “great mouth appeal”.  Serve with a salad with lemon-olive oil dressing and a nice lemony Sauvignon Blanc or Albarino.

This recipe serves 6 and can be cut in half

2 cups white or brown rice

3 1/2 cups water or chicken stock

1/2 teaspoon salt

2 15-ounce cans artichoke hearts (NOT marinated), 10-11 medium

1 12-ounce jar roasted red peppers, about 2 large

4 cloves garlic, minced

2-3 tablespoons butter

1 8-ounce ham slice, diced

2 teaspoons olive oil

2 lemons, either Meyer or Eureka

Place the rice and liquid in a medium saucepan.  Bring to a boil, reduce heat and simmer till done.  (White rice about 20 minutes, brown rice about 40 minutes)

Meanwhile, cut the artichoke hearts in quarters.  Cut the roasted peppers in 1 x 1/2-inch strips.  Melt the butter in a medium saucepan.  When just starting to bubble, add the garlic and stir for a minute.  Add the artichokes and roasted red pepper.  Turn heat down to medium low and simmer until the rice is done.

Meanwhile, in a small saute pan, heat the olive oil till shimmering.  Add the ham pieces and saute on medium high heat for 5 or so minutes until it starts to brown.  Add the ham to the artichoke mixture and stir to blend.

When the rice is done, place in a large bowl, add the artichoke-ham mixture and stir to thoroughly blend all together.  Serve with lemon wedges.  People can squeeze juice from 1-2 wedges over their individual servings.

NOTES ON INGREDIENTS:  I almost always make this with brown rice, but white is good and quicker if pressed for time. I almost always use chicken stock or part stock/part water for a richer taste.  Look for smoked ham with the least amount of sugar and definitely not one where maple syrup has been used in the curing.  I prefer Meyer lemons, but regular Eureka lemons are delicious as well.  I learned to make this with butter (even more than I called for!), but I think olive oil could be substituted.