5 1/4 cups chicken or vegetable stock
2 crookneck squash, cubed (about 4 cups)
2 large shallots, minced
2 cups Arborio rice
1/3 cup Parmesan, grated
1 1/2 tablespoons olive oil
1 tablespoon butter
3 slices cooked thick cut bacon, cut into 1 inch pieces
4-6 eggs, fried
freshly ground black pepper
In a saucepan, bring the broth to a simmer. Heat oil and butter in a large saucepan Saute the shallot until translucent. Add the rice, salt and pepper and sauté for 2-3 minutes, stirring continually. Add the broth a 1/2 cup at a time, stirring continuously, and waiting until the liquid is absorbed before each addition. When you are about a third of the way through the broth, add the squash to the rice. Continue to add broth and stir. When the risotto is creamy and the rice is al dente remove from heat and stir in the Parmesan and bacon. Top with fried egg.
We have really been having great luck with our squash. We didn’t even know it was crookneck when we planted it (extra plants from my mom’s neighbor) but we’ve been enjoying it. Normally grocery stores only carry zucchini or plain yellow squash (at least around here) so crookneck is a fun change. I think it tastes a little sweeter than regular summer squash, even when compared to homegrown zucchini of years past. Of course, you could sub in yellow squash or zucchini if you don’t have crookneck. The fried egg and bacon was just a fun idea I had. Sort of a dinner-breakfast crossover. Brinner?
Note: I used an awesome knife from New Westknife Works to cut up all of these ingredients. It is so sharp and cuts like a dream. I have never made such quick work of a squash before. I can’t wait to try it out on winter squash. They are beautiful as well. Right now they are hosting a giveaway for a knifeblock + knives. It is an amazing set. Contest ends August 13th.