Summer Squash Risotto

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Serves 4

Summer Squash

1T Extra Virgin Olive Oil
2# Mixed Squash, medium diced (zucchini, gold bar, crookneck, patty pan, etc.
½tsp  Garlic, minced
pinch Kosher Salt

Heat olive oil in a sauté on medium-high heat.  Once oil smokes slightly add squash and sauté for approximately 3-5 mins.  Once squash begins to brown slightly add garlic and salt, sauté for an additional minute.  Reserve to be added to Risotto later.


3T Extra Virgin Olive Oil
1 Medium Onion, minced
2c Arborio Rice
1/2c White Wine
6c Vegetable Stock
½tsp Kosher Salt
2T Crème Fraiche
1/2c Grated Pecorino Cheese
pinch Dry Chili Flakes
1T Chives, chopped

Heat the olive oil in a skillet over medium heat.  Add the minced onion and sauté until soft.  Add rice and stir for 2 minutes, allowing the rice to toast slightly.  Add the wine, reduce dry.  Add ½ c of stock and stir over medium low heat until all the liquid is absorbed.  Continue to add the stock and stir constantly until absorbed.  When rice becomes creamy stir in crème fraiche, pecorino cheese, chili flakes, salt, sautéed squash, and chives.

Grilled Stone Fruit Salad
Serves 4

4ea. Mixed variety of ripe Stone Fruit (peaches, plums, nectarines, apricots)
1T Honey
½ tsp Thyme, chopped
1/4c Crème Fraiche
drizzle Olive Oil
pinch Kosher Salt
1pkg Almond or Peanut Brittle, or your favorite nut brittle, broken into small pieces (optional)

Heat grill or grill pan to high.  Split stone fruit and remove pit.  Drizzle cut side with oil and a little salt.  Place cut side down on grill/grill pan, allow fruit to caramelize, approximately 5-7 mins.  Remove from pan, cut into bite size pieces and dress with honey and thyme.  In a bowl, spoon crème fraiche, then place grilled fruit on top.  Garnish with brittle.