Summer Squash Risotto Recipe

Servings: 6

Total Time: 40 minutes


  • 2 quarts low-sodium chicken or vegetable broth

  • ¼ cup olive oil

  • 1 medium yellow onion, finely chopped

  • Salt and pepper to taste

  • 2 cups rice

  • 1 cup dry white wine

  • 1 pound of grated zucchini or summer squash, or mix of both.

  • ¼ cup finely grated parmesan cheese

  • ¼ cup thinly sliced fresh basil leaves


  1. In a saucepan, add your broth and heat on low, and keep it at a low simmer.

  2. Heat the oil in a Dutch oven over medium heat until simmering. Add the onion and a pinch of both salt and pepper and cook, stirring often until the onion is softened, about 5 minutes. Add rice, stirring occasionally for about 1 to 2 minutes. Add the wine and simmer, stirring often, until completely absorbed, 2 to 4 minutes.

  3. Pour a ladleful of the simmering broth over the rice. Let simmer, stirring frequently, until the rice absorbs the liquid. Continue adding broth a ladleful at a time, about 20 to 30 minutes. 

  4. When the rice is almost ready, stir in the zucchini or squash and continue cooking. When the rice is al dente, remove from heat and stir in the grated Parmesan and basil, then serve!