Inspired by a roadside produce stand, I felt the urge to include one of my favorite vegetables in a classic dish. Bright yellow squash, crisp green baby asparagus and farm-raised salmon make this risotto a fresh and colorful plate sure to impress!
Coming home to Huntsville from Birmingham in the middle July, you are sure to pass several local produce stands with some of the most flavorful fruits and vegetables. It's tempting to overlook everything and go straight for the peaches, but something about produce shopping in the sunlight makes the entire assortment look irresistible.
One vegetable in particular caught my eye: yellow squash. It has always been one of my favorites, so I bought it without any particular plans for it. It wasn't until a few days later that I realized I'd never attempted to cook the infamous but delicious rice dish, risotto.
4 cups chicken stock
2 cups arborio rice
2 plump yellow squash
1 bundle baby green asparagus
1 diced white onion
2 tbsp olive oil
1 tbsp butter
1/2 cup dry white wine (optional)
2 cups fresh grated Parmesan cheese
1 lb farm-raised fresh salmon
First things first: put your chicken stock in a large pot and simmer.
For the asparagus, you want to blanch the tough stems in salted water. Leave the tips aside, as they are more tender and don't need to cook as long. Boil the stems for 5 minutes, then place them in an ice bath to stop the cooking process and keep them a bright green color.