8-10shreds of fresh parmesan cheeseI use a carrot peeler
Place your chicken stock in a saucepan over medium heat. Bring to a simmer and keep warm.
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).
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).
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.
Stir in the lemon zest, lemon juice, and parmesan cheese
Toss together arugula, fennel, parsley, olive oil, lemon juice, salt and pepper. Top with shaved parmesan cheese.
Pile salad on top of risotto and serve immediately.
Leftover risotto may become too firm. To reheat add a bit more veggie stock to loosen up a bit.
I love serving this dish for a dinner party, it's impressive and easy!