Summer Vegetable Risotto with Bacon and Crab

With squash, corn, spinach, bacon and crab, this risotto is a great entrée for a summer night. This veggie packed version of risotto is inspired by spaghetti alla Nerano, in which some of the sautéed zucchini is blended with pasta cooking water to create a flavorful sauce

Course Main Course

Cuisine American, Italian

Keyword bacon, Crab, risotto, squash, summer, vegetable, zucchini

Prep Time 5

Cook Time 45

Servings

Calories 956kcal

Ingredients

2 tablespoons extra-virgin olive oil
1 medium zucchini, thinly sliced into half moons
1 medium yellow squash, thinly sliced into half moons
1 cup sweet corn
2 cups baby spinach
½ cup heavy cream
1 pound bacon, cut into ½” wide strips
½ medium yellow onion, diced
1 cup arborio rice
½ cup dry white wine
2 cups vegetable broth, warmed
¼ cup basil leaves, thinly sliced
2 tablespoons diced chives
½ pound lump crab meat

US Customary - Metric

Instructions

Heat a large nonstick skillet or large sauté pan over medium heat, add the oil and heat through. Sauté the zucchini and yellow squash, working in batches if needed, as to not overcrowd the pan, about 5 minutes. Use a slotted spoon to remove the cooked squash to a bowl and set aside, continuing with the remaining squash.
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.
Add ½ the zucchini and squash mixture to a blender with the cream and ¼ cup water. Blend until smooth. Set aside.
Add the bacon to a large pot and heat over medium heat. Cook the bacon until the fat is rendered and the bacon is crispy, about 5 minutes. Use a slotted spoon to remove the bacon, reserving about 3 tablespoons (reserve any remaining fat for another use).
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.
Lower the heat to medium-low and add the white wine and stir constantly until the wine is almost completely absorbed.
Add the broth ½ cup at a time, stirring frequently and waiting for each addition to be almost completely absorbed before adding additional broth. The mixture should be at a simmer the whole time. Continue this process until the risotto is just barely al dente, about 15 minutes.
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.
Stir in the sautéed vegetables, cooked bacon, herbs and crab. Ladle into warmed serving bowls and serve immediately.

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