Summer Squash Risoto with fresh garlic, petite peas, and basil

  • 1/2 cup Vidalia Onion, chopped
  • 2 garlic cloves, or 1 stalk fresh garlic, finely minced
  • 1/4 cup white wine
  • 4-5 cups organic salt-free vegetable broth
  • 1 cup Arborio rice
  • 2 medium yellow squash
  • 1/2 cup frozen, thawed petite peas
  • 1/4 cup fresh basil, julienned
  • 1 Tbsp. vegan margarine (Earthy-B is all I use!)
  • Freshly ground pepper
  1. Wash squash & cut into 1/2 moons about a 1/2 inch thick. Set aside.
  2. In a large, heavy saucepan or dutch oven, heat pam  or non-stick spray, & add onion & garlic. Saute for 3-5 minutes over medium heat.
  3. Stir in the rice, & cook 2 minutes until opaque. Add wine & stir until absorbed.
  4. Ladle broth into rice, one ladleful at a time, stirring frequently over medium heat, after each addition. Wait until broth is almost completely absorbed before adding more.
  5. After about 15 minutes, add squash & peas. Continue stirring & adding broth until the vegetables are tender & the rice is al dente but looks creamy, about 5 minutes.
  6. Remove from heat, add fresh basil, margarine & stir. Season with fresh black pepper & garnish with more fresh basil. For a little extra brightness, top each dish with fresh lemon zest.


Super creamy, yummy & summery! Risottos tend to be very rich & sometimes heavy, but I made this dish more vegetable-dense than rice-dense, so it feels nice & lite!


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