Way back in January I mentioned that I went to a Tyler Florence book signing at a local grocery store. Well, this is the first recipe that I’ve tried out of the book. It was a really flavorful meal and fun to make. I also loved that I got to use some fresh sage from my herb garden – and I don’t have a ton of recipes that use fresh sage (any suggestions out there?). Even though there are a few steps to this meal, it actually was pretty easy to make. While the squash is roasting in the oven, you quickly fry the sage in the oil that you then use to make the risotto. Perfect summer meal and filling enough for dinner! Enjoy!
Perfect meal served with one of our favorite local wines – Casa Larga Lilac hill.
- 2 yellow squash
- 2 zucchini
- 2 pattypan squash (I couldn’t find so I omitted)
- 1 yellow onion
- 2 sprigs of fresh thyme
- extra-virgin olive oil
- kosher salt and black pepper
- extra virgin olive oil
- fresh sage leaves – 6-8
- 1/2 medium yellow onion, diced
- 1 cup Arborio rice
- 1 1/2 cups white wine (or vermouth)
- 1 quart reduced-sodium vegetable broth
- 2 Tbsp. unsalted butter
- 1/2 cup grated Parmesan cheese
- kosher salt and pepper
1. Preheat oven to 350 degrees. Cut squash and zucchini into circles and slice onion into rings.
2. Place on roasting pan and scatter thyme leaves over the top. Drizzle with olive oil and season with salt and pepper.
3. Roast for 15 - 20 minutes, until golden brown.
4. While the vegetables roast, begin the risotto. Heat a few Tbsp. of olive oil in a large, heavy bottomed dutch oven. Fry the sage leaves until they are crispy. Place on paper towels and set aside.
5. Add onion to the pot and sauté until fragrant and slightly translucent.
6. Add rice to the pot and stir with a wooden spoon for about 2-3 minutes.
7. Add wine and cook until almost evaporated, stirring frequently.
8. Add vegetable broth, a little at a time, allowing the rice to absorb the broth between each addition. Continue to cook until rice is al dente.
9. To finish, add butter and parmesan cheese. Season with salt and pepper and serve with roasted vegetables on top and fried sage leaves.