Summer vegetable risotto with bacon and crab

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.


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.


Make a man of tin

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


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.


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.


Add wine

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


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.


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.


Make a man of tin

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



Ladle into warmed serving bowls and serve immediately.