Summer Risotto and a VIDEO!



It’s Friiiiiiiiiiday! It’s always so stressful getting back to the office after vacation, so dinners this week have been not great. Or more honestly, I have barely made dinner this week. I hate weeks like that because eating out so frequently makes me feel not so great. But, I did make this risotto and I’m so happy that I did. I’ve made risotto in the past and it tastes fine, but the texture is not quite right. The thing about risotto is that you need a bit of patience. Turning up the heat to allow for quicker absorption of liquids resulting in still too crunchy rice, is not patience. Because this was an original recipe, I practiced patience. It’s something I’m trying to practice more often anyway, not just in cooking, but in general. It’s a practice, but I feel so much less anxious. Except for this morning when I was running around my house like a Tasmanian devil. So not only is this recipe delicious, it helps you practice patience (deep breath in…….now exhale). Ok, so onto the details. My goal for this recipe was to incorporate some more veggies. Considering how many zucchini and yellow squash are about to explode in my garden, I figured why not toss a few in. It turned out much better than I expected. Considering my track record with risotto, the bar was low, but I jumped over it. Even my husband who hates vegetable, zucchini and squash anyway, really liked it. At least the bite of it he had anyway. Baby steps!

Also, I wanted to share a video I did as part of a blogger challenge I was enrolled in. I created a VIDEO! I know.. it was scary, and I’m not even the feature, my son is! But we got some awesome things at Trader Joe’s and wanted to share our finds. I posted the silly video on YouTube (::breathes into a paper bag::). You can check it out here. Also, lesson learned to hold my camera the appropriate way….


Summer Risotto

Summer Risotto


  1. Heat broth in a medium saucepan. Keep warm.
  2. In a large saucepan heat olive oil. Cook onions over medium high heat until softened. Add in the rice and cook until the rice is opaque, about 3 minutes. Add in the white wine and cook until the wine is absorbed.
  3. Add in about 1/2 cup, I used a small ladle for this. And cook until the liquid is absorbed. Continue to add in warm chicken broth, one ladle full at a time. Allowing the liquid to absorb each time.
  4. Once you've added about half the liquid in, add in the corn, zucchini and yellow squash. Continue to ladle in the rest of the liquid, allowing for it to mostly absorb each time. Once you have added in all of the liquid, stir in the Parmesan cheese. Your mixture should be creamy and the rice should be cooked al dente. Season with salt and pepper. Add on some chives and parsley to garnish.


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