Risotto With Summer Squash and Fontina

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READY IN: 1hr 30mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Melt the butter in a heavy 2-quart saucepan.
  • Add in the onion and cook slowly over low heat until it is very soft and just beginning to take on color.
  • Add the squash and continue cooking over low heat until squash is nearly tender.
  • Add the rice and, stirring constantly, saute until the grains of rice are opaque and make a clicking sound against the metal of the saucepan, about 1-2 minutes.
  • Meanwhile, heat the broth until it is very hot; turn off the heat, but keep the broth hot on a warm burner.
  • Add the white wine to the rice and cook slowly, stirring constantly, until it is completely absorbed.
  • Add the hot broth to the rice one ladleful at a time, stirring frequently.
  • The rice should cook very slowly over low heat.
  • Wait until all the liquid is absorbed before adding the next ladleful of broth.
  • Midway in the cooking time, add salt and pepper.
  • When the rice is just barely tender, add the fontina and gently cook, stirring continuously, until the cheese begins to soften.
  • Add the basil, 2 tablespoons butter, and the Parmesan cheese.
  • Turn off the heat and stir vigorously until all the butter and cheese are absorbed.
  • Pass additional Parmesan at the table.
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