Dinner Tonight: Summer Squash Risotto

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Serious Eats
Nutrition per serving    (USDA % daily values)
CAL
1256
FAT
196%
CHOL
120%
SOD
38%

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Ingredients for 4 servings

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

6 tablespoons unsalted butter

6 squash blossoms (optional)

1 medium onion

7-8 cups chicken or vegetable stock

2 cups risotto rice, such as Arborio

1/3 cup white wine

Salt and pepper to taste

3 tablespoons herbs such as sage, marjoram, savory

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

4 tablespoons balsamic vinegar

1/2 cup Grated Parmesan Cheese

4 tbsp balsamic vinegar

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