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Dinner Tonight: Summer Squash Risotto

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    Source: www.seriouseats.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 1/4 pound summer squash or zucchini, ends trimmed and cut into bite-sized pieces

    2. 6 tablespoons unsalted butter

    3. 6 squash blossoms

    4. 1 medium onion

    5. 7-8 cups chicken or vegetable stock

    6. 2 cups risotto rice, such as Arborio

    7. 1/3 cup white wine

    8. Salt and pepper to taste

    9. 3 tablespoons herbs such as sage, marjoram, savory

    10. 1/2 cup grated Parmesan cheese, plus more for garnish

    11. 4 tablespoons balsamic vinegar

    Instructions Jump to Ingredients ↑

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