Sunday, August 7, 2011

Heirloom Tomato and Squash Risotto

I made this summery risotto recently with heirloom tomatoes and summer squash, its easy to make and bursting with the fresh taste of summer. Be sure to enjoy all of the in season fruits and vegetables in your area. I would say in North Carolina we are blessed with a great variety of local produce and stone fruits so make the most of these gifts of summer :-)

  • 2 large heirloom tomatoes, chopped
  • two cups of vegetable stock
  • 4 cloves of garlic chopped
  • 1/2 red onion chopped
  • 1/4 cup white wine
  • 2 cups of water
  • one cup of Arborio Rice
  • one small zucchini and one small yellow squash chopped 
  • one cup frozen peas


  1. saute the onion and garlic in olive oil
  2. add the vegetables and tomatoes and let it reduce down until you get a sauce 
  3. add rice and peas and the wine and stir keep stirring the rice as the water evaporates then add another cup, stir then add the final cup this takes about 30-45 min

Have you made risotto lately and what summer flavors would you like to add?

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