SaltySweetSour

Recipe

Ingredients (serves 6)

2 yellow squash

2 green squash/zucchini

3 cups uncooked Rice (parboiled preferred but any rice works)

2 tablespoons oil (vegetable or canola)

1 bay leaf

5-6 cups Broth

Steps

Chop yellow and green squash into thick triangles.

Add 2 tablespoons of oil to a medium heat pan/wok and add 1 bay leaf and all your squash to cook. Here I’ve added the squash because my son cut the squash into much larger chunks than the zucchini.

After cooking for a few minutes, I added the zucchini and cooked both together for a few minutes.

Add in the rice. Toast the roast for a few minutes.

Add your broth in 1-2 cups at a time. Turn up the temperature to medium high and stir continuously.

Cook until rice grains are cooked. Top with black pepper and serve immediately.

Why Squash Risotto?

Delicious, quick, nutritious, colorful. Can’t say enough good things about this recipe. 1 pot recipe!

Why not squash risotto?

If you aren’t a rice fan, I guess this isn’t for you.

Kids corner

My younger son had a blast cutting all the squash – it’s soft and a bit easier to get through. Mixing it all up is a lot of fun too.

It looks like rice and squash so it looks simple (and not overwhelming for kids) but also beautiful (and appetizing for kids and adults). Squash can be cooked to be softer or less tender based on individual preference.

Extra Notes

Here I used homemade broth made from eggplant pieces, cauliflower leaves, and other vegetable scraps. To make homemade broth – wash all scraps and put in a big pot. Fill pot with water. Boil for at least 2 hours. Strain the broth. I use a shinwa because it makes the job a lot easier and faster. Store in fridge for up to a week or in the fridge for up to 3 months.

Day old risotto is traditionally used to make risotto cakes (mix some flour and form into mini cakes and pan fry). Or you can heat up in the microwave with a bit of water (or milk for creaminess) for a quick lunch/dinner.