I saw this recipe in the New York Times Cooking section for a summer squash risotto. Off I went to the farmer’s market looking for summer squash. I found 2 beautiful Zephyr squash and fragrant and fresh summer garlic.
To veganize the original recipe meant to simply leave out the parmesan cheese. I added a touch of miso at the end for that salty touch which works wonders. Plus, my homemade vegetable stock adds richness of both flavor and color.
I made this for lunch today and we all agreed the lemony flavor was a great twist on traditional risotto.
1/2 red onion
1 clove of garlic
2 Zephyr squash (or any summer squash)
1 cup Arborio rice
4 to 5 cups vegetable stock
The zest of 1 lemon
The juice of 1 lemon
Salt, a few pinches
1 tablespoon sweet white or chickpea miso
1 tablespoon chopped parsley, for garnish
Dice the onion and press the garlic. Cut the squash in half, each half in half again and then dice into bite sized pieces. Zest the lemon and chop the parsley. Set aside.
Heat the stock in pot with a spout.
Sauté the onion and garlic in water or oil in a large skillet with sides. When the onions are translucent, add the garlic and squash. Sauté for a few minutes until the squash is softening. Season with a pinch of salt.
Add the rice to the pan and stir around until coated and translucent, about a minute. Bring the heat up to medium high, add a cup of stock and stir often until it is absorbed. Then add another cup of stock and stir until that is absorbed. Keep adding stock by the cup and stir often until it is all absorbed.
As the risotto starts to look creamy and fluffy, add the lemon zest and the lemon juice. Mix well. Taste the risotto to make sure it is cooked through. If not, add more stock and go through the process again.
When it is done, add the miso and mix it well. Place into a serving dish and garnish with fresh parsley. Enjoy!