Summer Squash Risotto With Crispy Fried Sage And Parmesan

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Tyler Florence
Nutrition per serving    (USDA % daily values)
CAL
759
FAT
68%
CHOL
26%
SOD
153%

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Ingredients for 4 servings

4 summer squash

4 zucchini

6 paddy pans

1/4 bunch fresh thyme, leaves only

1 large onion

Extra-virgin olive oil

Kosher salt and freshly ground black pepper

1 bunch fresh sage

1 medium onion

2 cups Arborio rice

1/2 bottle dry white wine

2 quarts low-sodium vegetable stock

1/2 stick unsalted butter, cut into three

1 cup grated Parmigiano reggiano

Preparation

1.

Preheat oven to 350 degrees F. Cut squash, zucchini and paddy pans into circles and slice onion

2.

Set out on a roasting tray and scatter thyme leaves over the top

3.

Drizzle with olive oil and season with salt and freshly ground black pepper

4.

Roast in the oven for 15-20 minutes until golden brown and fragrant. While the vegetables are roasting, start the risotto

5.

Set a large, heavy-based pot over medium heat

6.

Pour just enough olive oil in the pan and fry the sage leaves until they are crispy and crackly

7.

Drain on paper towels, and set aside

8.

Add onion to the pan and sauté until fragrant and slightly translucent

9.

Add rice and cook for 2-3 minutes as you stir with a wooden spoon

10.

Add vegetables stock, a little at a time, allowing the rice to absorb the stock each time before adding more

11.

Continue to do this until the rice is tender but still has a little bite – add water if necessary after you have used all the vegetable stock

12.

To finish, add butter and grated parmesan and stir in until melted

13.

Top with roasted vegetables and crispy sage leaves.

View instructions at
Tyler Florence

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