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Lemon Risotto with Summer Squash

cooking.nytimes.com
  • 45 minutes
  • Serves 6

INGREDIENTS

7 cups

vegetable stock

2 tbsp

extra virgin olive oil

1/2 cup

onion

1 serving

salt

1 lb

summer squash

1 1/2 cups

carnaroli rice

1

to 2 garlic cloves

1 serving

pepper

1/2 cup

sauvignon blanc

2 tsp

lemon zest

1 tbsp

lemon juice

2 tbsp

flat-leaf parsley

1/2 cup

parmesan cheese