Summer Squash Risotto with Peas & Basil


Yes, risotto is a labor intensive dish to commit to. But I wholeheartedly feel like the results are more than worth the effort and I’m never disappointed by this creamy rice dish. I took full advantage of zucchini and summer squash season AND the fresh basil pouring out of my grandmother’s garden. This meal is simply delectable.

5 cups vegetable broth

1 1/2 cups organic arborio rice

2 summer squash, sliced thin

1 zucchini, sliced thin

1 cup fresh peas (or frozen, whatever you’ve got)

1 yellow onion, chopped

1/2 cup chopped fresh basil

1/4 cup white wine

Zest of 1 lemon

4 cloves garlic, minced

2 tbsp olive oil

1 cayenne pepper, minced

1 tsp sea salt

1/2 tsp black pepper

  • In a large saucepan over medium heat, cook cayenne pepper, onions and garlic in olive oil for 7 minutes, stirring frequently
  • Add rice and stir for 2 more minutes
  • Add white wine and continue stirring until absorbed (3-5 minutes)
  • Add broth 1 cup at a time, stirring until completely absorbed before adding more
  • When one 1 cup of broth remains, add zucchini, squash, peas and basil
  • Keep stirring and add broth until all liquid is absorbed
  • Remove from heat and add lemon zest, salt and black pepper


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