This week C-CAP graduate Chef Matt Dunn shares with us his wonderful recipe for Spring
Fling Risotto! Light, citrus-y and delicious. Read more about
Matt (and C-CAP) here and
watch the video of his cooking
In a small bowl mix lemon zest, mint, parsley and rosemary.
Heat oil and butter in a medium skillet over medium heat.
Stir half of the herb mixture into sauce pan. Set the rest aside.
Add the red pepper, green pepper, onion and garlic to the sauté pan. Sauté vegetables until slightly softened.
Add the Arborio rice, stirring frequently until rice is coated with butter and oil.
Add the white wine and let it reduce until there in no liquid left. Stir continuously.
Add 1 cup of vegetable broth. Add the yellow squash. Continue to stir.
Add more broth as necessary when the liquid cooks down. The rice should have a small amount of broth covering it at all times. Continue to cook and stir constantly until all broth is absorbed and rice is tender.
Remove the pan from heat and stir in the remaining herb mixture and the parmesan cheese. Salt and pepper to taste.