Summer Squash Risotto with Crispy Fried Sage and Parmesan

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Summer Squash Risotto with Crispy Fried Sage and Parmesan

Wonderful with our Black Pepper Olive Oil!

Tyler Florence’s Summer Squash Risotto with Crispy Fried Sage and Parmesan

  • 4 summer squash
  • 4 zucchini
  • 6 pattypan squash
  • 1 large onion, sliced
  • 1/4 bunch fresh thyme sprigs, leaves only
  • extra-virgin olive oil (we prefer our Black Pepper Olive Oil, but our Tuscan Herb EVOO would also be wonderful in this!)
  • kosher salt and freshly ground black pepper
  • 1 bunch fresh sage sprigs, leaves only
  • 1 medium onion
  • 2 cups Arborio rice
  • 1/2 750-milliliter bottle dry white wine
  • 2 quarts reduced sodium vegetable broth
  • 1/2 stick butter, cut into thirds
  • 1 cup grated Parmigiano-Reggiano cheese
  • kosher salt and freshly ground black pepper

Preheat the oven to 350 degrees Fahrenheit. Cut squash, zucchini, and pattypan squash into circles and slice onion. Set out on a roasting tray and scatter with thyme leaves. Drizzle with olive oil and season with salt and pepper. Roast in the preheated oven for 15-20 minutes, until golden brown and fragrant. (We had to roast ours a bit longer. We'd say roast it until it looks and smells good to you).

While the vegetables roast, start the risotto. Set a large, heavy-based pot over medium heat. Pour about 3 tablespoons of olive oil into the pot and fry the sage leaves until they are crispy and crackly. Drain the leaves on paper towels and set aside. Add onion to the pot and sauté until fragrant and slightly translucent. Add rice and cook for 2 to 3 minutes over medium heat as you stir with a wooden spoon. Add the wine; cook until mostly evaporated. Begin adding the vegetable broth, a little at a time, allowing the rice to absorb the broth each time before adding more. Continue doing this until the rice is tender but still has a little bite. To finish, add butter and Parmigiano-Reggiano cheese, and top with the roasted squash and sage leaves.

From Tyler Florence's Dinner at My Place


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