Gourmet Recipes for One is a resource of simple, delicious recipes that focus on cooking for one. Single-serving recipes are featured as well as ideas and inspiration for achieving a well-balanced lifestyle.
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roasted summer squash risotto

This dish is perfect at the end of the summer when there is plenty of squash and zucchini still left in the season and you want something a little heartier for those cool, late summer nights. Fresh thyme and a generous amount of good Parmigiano-Reggiano is all the flavor you need in this dish. The risotto is really easy to make, it just takes some patience because of the constant stirring but the technique itself is very easy.

1/2 small zucchini, diced
1/2 small summer squash, diced
Salt, to taste
Freshly ground black pepper
2 tablespoons extra virgin olive oil, divided
1/8 onion, sliced
1 clove garlic, finely minced
1/4 cup Arborio rice
1-2 tablespoons dry white wine
1 1/2-2 cups hot low-sodium vegetable stock
1 tablespoon finely minced flat-leaf parsley
1/2 teaspoon fresh thyme
2 tablespoons Parmigiano-Reggiano, finely grated, plus extra for serving

1. Preheat oven to 425°F. Place zucchini and squash on a baking sheet and season with salt and pepper. Drizzle with 1 tablespoon olive oil and gently toss to coat. Roast for 35-40 minutes, until vegetables are softened and just lightly browned. Set aside.
2. Meanwhile, add remaining 1 tablespoon olive oil in a medium saucepan over medium heat. Add onion and cook until translucent, about 5 minutes. Season with salt and pepper. Add garlic and cook for another 1-2 minutes. Add rice and cook for 2 minutes.
3. Add wine and cook until evaporated. Add hot stock, a 1/2 cup at a time, stirring constantly. Continue adding stock, until rice is tender, 20-25 minutes.
4. Remove from heat and stir in parsley, thyme and Parmigiano-Reggiano. Transfer to a serving bowl and top with roasted vegetables. Top with additional Parmigiano-Reggiano and serve warm.

Serves 1.

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