Lemon Risotto with Summer Squash
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By cooking.nytimes.com
Lemon Risotto with Summer Squash
Instructions
Cook:45min
Updated at: Tue, 06 Mar 2018 21:40:24 GMT
Nutrition balance score
Good
Glycemic Index
55
Low
Glycemic Load
44
High
Nutrition per serving
Calories575 kcal (29%)
Total Fat15.4 g (22%)
Carbs81.1 g (31%)
Sugars10.3 g (11%)
Protein20.7 g (41%)
Sodium922.3 mg (46%)
Fiber1.6 g (6%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
7 cupschicken stock
well seasoned, or vegetable, as needed
2 tablespoonsextra virgin olive oil
½ cuponion
minced
salt
to taste
1 poundsummer squash
mixed varieties, diced
1 ½ cupsarborio rice
or carnaroli
1garlic cloves
to taste, green shoots removed, minced
freshly ground pepper
to taste
½ cupdry white wine
like pinot grigio or sauvignon blanc
2 teaspoonslemon zest
finely chopped
1 tablespoonlemon juice
freshly squeezed, to taste
2 tablespoonsflat-leaf parsley
finely chopped
½ cupparmesan cheese
freshly grated
Instructions
View on cooking.nytimes.com
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