Recipe courtesy Tyler Florence
Yield: serves 4-6
Time: 50 minutes
4 summer squash
4 zucchini
6 paddy pans
1/4 bunch fresh thyme, leaves only
1 large onion
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
Extra-virgin olive oil
1 bunch fresh sage
1 medium onion
2 cups Arborio rice
1/2 bottle dry white wine
2 quarts low-sodium vegetable stock
1/2 stick unsalted butter, cut into three
1 cup grated Parmigiano reggiano
Kosher salt and freshly ground black pepper
Preheat oven to 350 degrees F.
Cut squash, zucchini and paddy pans into circles and slice onion. Set out on a roasting tray and scatter thyme leaves over the top. Drizzle with olive oil and season with salt and freshly ground black pepper. Roast in the oven for 15-20 minutes until golden brown and fragrant.
While the vegetables are roasting, start the risotto. Set a large, heavy-based pot over medium heat. Pour just enough olive oil in the pan and fry the sage leaves until they are crispy and crackly. Drain on paper towels, and set aside. Add onion to the pan and sauté until fragrant and slightly translucent. Add rice and cook for 2-3 minutes as you stir with a wooden spoon. Add vegetables stock, a little at a time, allowing the rice to absorb the stock each time before adding more. Continue to do this until the rice is tender but still has a little bite – add water if necessary after you have used all the vegetable stock. To finish, add butter and grated parmesan and stir in until melted. Top with roasted vegetables and crispy sage leaves.
