Summer Squash, Zucchini & Pea Risotto

I love risotto but I’ve never made it. I’ve seen a ton of recipes for it and have been tempted. But never made it.

Until now.

Peas are not a vegetable that you’ll see a lot of from me. My husband hates peas. Like, “file-for-divorce-if-you-make-peas” kind of hate. So needless to say, we don’t eat a lot of peas. I happen to LOVE peas but clearly don’t get enough of them.

So I saved this recipe for when he was at work! I hid the leftovers in the back of the frig and ate them for lunch the next day before he ever knew they were made.

Whew! Marriage saved!

Luckily it was also a fairly cool day as it does take plenty of time of stirring in front of the stove. (Ha! That’s what 13 year old daughters are for!)

It turned out perfect and was delicious!

We ate this with a Honey Mustard Chicken with Pretzel Crust which paired nicely with the risotto. I will for sure make this again. – When the husband is gone again, of course!

This is linked with Works For Me Wednesdays over at We Are THAT Family.
Also linked with Foodie Friday at Designs by Gollum.

Summer Squash, Zucchini and Pea Risotto

Adapted from 990 Square

1 tbsp. olive oil

1 medium onion

1 medium zucchini, cut lengthwise and then in 1/4 thick slices

1 medium yellow squash , cut lengthwise and then 1/2 in. thick

1 quart of chicken stock

2 tbsp. butter

1 cup arborio rice

1 cup peas

juice of 1 lemon

Salt and pepper to taste

In a saucepan. heat the olive oil on high. Add the squashes, saute for 2 – 3 minutes. Set aside.

Melt the butter in a heavy large saucepan over moderate heat and add the onions, sauteing them for about 3 – 4 minutes, then add the rice, stirring until it is well coated. Add 1/2 cup stock and cook, stirring constantly until the stock is absorbed.

Continue adding stock, about 1 cup at a time, stirring frequently. By the time most, or all of the stock is added, the rice should be tender but still firm, the mixture creamy. Add the reserved zucchini, squash and peas and cook until they are heated through. Remove from heat and stir in lemon juice. Add salt and pepper as desired.

Total calories = 1395 calories

6 big servings = 232 calories per serving

Honey Mustard Chicken with Pretzel Crust + Summer Squash, Zucchini & Pea Risotto = 532 calorie dinner

Check out my Honey Mustard Chicken with Pretzel Crust on Debbi Does Dinner Healthy!