Sun-Kissed Summer Harvest: A Vibrant and Delicious Risotto Recipe

Today’s Recipe Inspiration

Hello, foodies! Today, I am excited to share a unique and delightful recipe that was inspired by a sunny summer day spent wandering through a local farmer’s market. The abundance of fresh, colorful produce sparked my creativity, leading me to create a dish that embodies the essence of summer on a plate.

Summer Harvest Risotto

For this tantalizing Summer Harvest Risotto, you will need the following ingredients:

• arborio rice (300g)
• zucchini (200g)
• yellow squash (200g)
• cherry tomatoes (150g)
• fresh basil (25g)
• parmesan cheese (50g)
• white wine (100ml)
• vegetable broth (1 liter)
• garlic (2 cloves)
• olive oil
• salt and pepper to taste

• cutting board
• chef’s knife
• wooden spoon
• large skillet
• grater

Start by preparing your vegetables. Dice the zucchini, yellow squash, and cherry tomatoes into bite-sized pieces. Mince the garlic and chiffonade the fresh basil leaves.

In a large skillet, heat some olive oil over medium heat. Add the minced garlic and sauté until fragrant. Next, add the arborio rice and toast it for a few minutes until it becomes slightly translucent.

Deglaze the skillet with white wine, stirring constantly until the wine is absorbed. Begin adding the vegetable broth gradually, allowing the rice to absorb the liquid before adding more. Continue this process until the rice is creamy and cooked to al dente.

Once the risotto reaches a creamy consistency, fold in the diced zucchini, yellow squash, and cherry tomatoes. Cook for a few more minutes until the vegetables are tender but still slightly crisp.

Remove the skillet from heat and stir in the fresh basil and grated parmesan cheese. Season with salt and pepper to taste.

Divide the Summer Harvest Risotto onto plates and garnish with additional fresh basil leaves and grated parmesan cheese. Serve hot and enjoy the vibrant flavors of summer!

The approximate total weight of the cooked dish is 1100g, with 4 servings. Each serving weighs about 275g and has an estimated calorie count of 350 per serving.

Clever Cooking Tip:

For an extra burst of flavor, consider infusing your vegetable broth with a sprig of fresh thyme or a slice of lemon before using it in the risotto. This simple addition will elevate the dish to a whole new level of deliciousness!

I hope you enjoy this Summer Harvest Risotto as much as I do. Feel free to experiment with different seasonal vegetables and herbs to make this recipe your own. Happy cooking!