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Summer vegetable risotto with bacon and crab

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Cook the squash

Heat a large skillet over medium heat, add the oil and heat through. Sauté the squash, working in batches if needed, as to not overcrowd the pan, about 5 minutes.

1

Cook remaining veggies

Return the pan to heat, add the corn and heat through, then add the spinach and allow to wilt, about 2 minutes. Remove from heat and set aside.

2

Make a man of tin

Add ½ the zucchini and squash mixture to a blender with the cream and ¼ cup water. Set aside.

3

Cook the bacon

Add the bacon to a large pot and heat over medium heat. Cook bacon until the fat renders and the bacon is crispy, about 5 min. Remove with a slotted spoon, reserving about 3 tablespoons.

4

Sauté onion

Return the pot to heat then add the onion and sauté until tender, about 4 minutes. Add the rice and sauté briefly to toast the grains, about 1 minute.

5

Add wine

Lower the heat to medium-low and add the white wine and stir constantly until the wine is almost completely absorbed.

6

Add stock to risotto

Add the broth ½ cup at a time, stirring frequently. Continue this process, simmering the risotto until the risotto is just barely al dente, about 15 minutes.

7

Add zucchini mixture

Add the blended zucchini mixture to the risotto, stirring to combine. Continue to cook until the risotto is al dente and thickened, about 5 minutes.

8

Make a man of tin

Add the sautéed vegetables, cooked bacon, herbs and crab. Stir to combine.

9

Serve

Ladle into warmed serving bowls and serve immediately.

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