Wednesday, August 1, 2012
With this dish, I managed to use up a bunch of random squash and zucchini ends (from work) and the last of the arborio rice.
You can use this recipe as a guideline. This is a standard risotto, with grated zucchini/squash (1 large, or a few small). About halfway through the cooking process, add the grated squash. It will cook quickly, and adopt a really nice melty texture. Add parmesan and the juice of a lemon at the end, and season with salt and pepper.
Fresh dill or basil would be a really nice addition, too.