Risottos don’t always have to be a hearty winter dish. This version is gorgeous and light. The shaved raw radish and vegetables give a nice crunch as well as adds bright summer colours.
You will need:
- 1.5 litres of stock (either chicken or veg is fine)
- 350gm arborio rice
- 3tbs butter
- 2 cups of dry white wine
- 1 squash, thinly sliced
- 2 radishes, thinly sliced
- fennel leaves
- zest of 1 lemon
- 1/2 cup grated gruyere cheese
- 1/2 cup grated parmeasan
Keep your stock simmering in a saucepan before starting the risotto. Heat another saucepan on med high heat and add 2 tbs of butter. Stir in the rice with a wooden spoon until it is all mixed through.
Add the white wine and keep stirring until most of it has been absorbed. Add a couple of ladles of the stock and stir continuously until it has absorbed. Repeat with more stock and continue this process until the rice is nice and soft on the outside and al dente in the middle. This should take about 20 minutes.
While the rice is cooking, gently pan fry the squash slices until they are nice and soft.
Remove the rice from the heat and stir in the remainder of the butter, the grated cheeses and lemon zest. Present the risotto on a plate with the squash and radish slices and fennel leaves. For a little extra love – drizzle with olive oil, sprinkle a bit more parmesan and crack some back pepper on top. Enjoy!