Summer Squash Risotto With Meyer Lemon

• 7-8 cups chicken broth ( homemade if possible)
• 1/4-1/2 pounds Summer Squash
• 6 tablespoons unsalted butter
• 3 shallots
• 2 cups Arborio rice
• 1/3 cup Rose or White Wine
• 6 squash blossoms
• 3 tablespoons fresh basil/and or mint
• juice of one Meyer lemon
• zest from 1 Meyer lemon
• 1 cup Parmesan, freshly grated

1. Heat chicken stock in a separate pot and keep going at a low simmer throughout cooking.
2. Chop squash into bite-sized pieces. Saute in 2 tablespoons butter over medium heat until golden brown. Season with salt and pepper. Set aside.
3. Peel and mince shallots. Cook in heavy bottomed saucepan with 2 tablespoons butter over medium heat. After a few minutes and the shallots are soft but not brown, add the rice. Stir to coat with butter and shallots. Cook for a few minutes until rice glistens. Add wine until almost absorbed. Add one ladle full of warm broth. Stir frequently. Maintain a gentle simmer and continue to add broth, keeping a consistent layer of liquid that just covers the cooking rice.
4. When the risotto has cooked for 12-15 minutes and still has a firm bite, add chopped herbs and squash blossoms (sliced lengthwise). Cook for approximately 5 minutes more, still stirring regularly and maintaining a layer of broth covering the rice.
5. When risotto is cooked through, but not at all mushy, remove from heat and add sauted squash, lemon juice, zest, 2 last tablespoons butter, and 3/4 cup grated Parmesan. Season generously with salt and pepper. Stir and cover for a minute or two, then eat. Serve risotto with 1/4 cup of grated Parmesan to pass around the table.

chicken broth, summer, unsalted butter, shallots, arborio rice, white wine, blossoms, fresh basil, lemon, zest from, parmesan

Taken from food52.com/recipes/5463-summer-squash-risotto-with-meyer-lemon (may not work)