Spoon the risotto into bowls, garnish with extra Parmesan or basil if desired, and serve warm. Enjoy your creamy, flavorful risotto!
No matter the time of year, this Summer Squash Risotto Recipe calls for a light and fresh dinner option. It may feel like quite the arm workout, but the flavor and creaminess this recipes provides is truly worth ever stir.
Why use the Larder & Vine 8 Qt Oval Saucepan?
Choosing a pot that is big enough for your desired recipe is the first step. Our 2.2 QT Enameled Cast Iron Saucepan is ideal for preparing a wide range of meals such as sauces, soups, gravies, or side dishes like mashed potatoes and rice. When hosting dinner parties or holiday gatherings, this saucepan is an essential piece to help you craft delicious accompaniments and flavorful components for your main courses.
Now, what sets our saucepan apart from the rest? Designed with everyday cooking in mind, it features superior heat distribution and control, allowing you to simmer, sauté, or reduce with precision. Its ergonomic handle and balanced weight make it easy to pour, stir, and handle—even during your busiest cooking moments.
At Larder & Vine, functionality and versatility are at the heart of every piece we create for your home. This saucepan isn’t just for sauces—it’s perfect for oatmeal, custards, grains, gravies, soups, and even small-batch desserts.
Recipe Summary
15 min
45 min
6
Dinner
Vegetarian
Recipe Ingredients
- 2 quarts vegetable broth
- ¼ cup olive oil
- 1 onion, finely chopped
- Salt and pepper to taste
- 2 cups rice
- 1 cup dry white wine
- 1 pound grated zucchini or summer squash, or mix of both.
- ¼ cup finely grated parmesan cheese
- ¼ cup thinly sliced fresh basil
Recipe Directions
1. Warm the Broth
In your Larder & Vine Saucepan, add the broth and heat over low. Keep it at a gentle simmer throughout the cooking process—do not let it come to a boil.
2. Sauté the Onion
In your Larder & Vine Dutch Oven over medium heat, add the oil. Once hot, add the onion along with a pinch of salt and pepper. Cook until the onion becomes soft and translucent.
3. Toast the Rice and Add Wine
Add the rice to the Dutch Oven and toast for about 1 to 2 minutes, stirring often. Pour in the wine and continue stirring until all of the liquid has been absorbed.
4. Add the Broth Gradually
Using a ladle, add one scoop of the warm broth from the Saucepan to the Dutch Oven. Stir frequently until the liquid is fully absorbed. Continue this process—adding one ladleful of broth at a time—until the rice becomes creamy and tender. This should take about 20 to 30 minutes.
5. Finish the Risotto
Towards the end of the cooking process, stir in the grated zucchini and/or squash. When the rice is al dente, remove the Dutch Oven from heat and stir in the grated Parmesan and fresh basil.
