Creamy lemon squash risotto with a salad on top. A few simple healthy ingredients, ready in 35 minutes! Vegetarian and Gluten-Free |
Yellow Squash Lemon Risotto with a Salad on Top
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins

Creamy lemon risotto with yellow summer squash topped with a peppery arugula and fennel salad with freshly shaved parmesan cheese. This is the risotto recipe that you will make 1,000 times! 

Course: Main Course
Cuisine: Italian
Servings: 6 servings
Calories: 356 kcal
Author: AbraPappa
  • 8 cups vegetable stock
  • 2 tbsp olive oil
  • 1 small onion minced (about 1/2 cup)
  • 2 cups diced yellow squash
  • 1 1/2 cups arborio rice
  • 1/2 cup dry white wine optional
  • 3 tsp lemon zest
  • 3 tbsp freshly squeezed lemon juice
  • 1/2 cup grated parmesan cheese
Salad on top
  • 3 cups loosely packed arugula
  • 1/2 cup thinly sliced fennel
  • 1/4 cup fresh parsley
  • 2 tbsp olive oil
  • 1 tbsp freshly squeezed lemon juice
  • generous pinch of sea salt
  • coarsely ground black pepper
  • 8-10 shreds of fresh parmesan cheese I use a carrot peeler
  1. Place your chicken stock in a saucepan over medium heat. Bring to a simmer and keep warm.
  2. In a large heavy-bottomed skillet (this is my favorite risotto pan), saute onion in olive until until tender, about five minutes. Add the yellow squash and a generous pinch of salt. Cook stirring often until the squash is tender but not too soft (about five minutes).
  3. Stir in the rice and continue stirring until the grains are well coated with the onion and squash and being to crackle a bit (just a few minutes).
  4. Begin adding the stock 1 ladle at a time, about 1/2 cup at a time. The stock should just cover the rice. Cook, stirring constantly until the rice has absorbed just about all of the liquid. Add another ladle or two of stock and continue to cook until the stock has been absorbed or the rice is almost dry. Continue this method for about 25 minutes or until the rice is tender but still a little chewy. Making sure to stir often (you do not need to stir continuously). You may use all of the stock or not, the important thing is that the rice is creamy and tender with a little chewy bite.
  5. Stir in the lemon zest, lemon juice, and parmesan cheese
  1. Toss together arugula, fennel, parsley, olive oil, lemon juice, salt and pepper. Top with shaved parmesan cheese.
  2. Pile salad on top of risotto and serve immediately.
Recipe Notes
Nutrition Facts
Yellow Squash Lemon Risotto with a Salad on Top
Amount Per Serving
Calories 356 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 3g 15%
Cholesterol 8mg 3%
Sodium 1413mg 59%
Potassium 276mg 8%
Total Carbohydrates 49g 16%
Dietary Fiber 2g 8%
Sugars 5g
Protein 8g 16%
Vitamin A 25.7%
Vitamin C 22.6%
Calcium 14.3%
Iron 15.4%
* Percent Daily Values are based on a 2000 calorie diet.