Lemon Risotto with Roasted Summer Vegetables

THE REWARD OF gardening lies in the possibility of going into the garden to pick and clip as needed. In this lemon-scented risotto, the zucchini, summer squash, green beans, and tomatoes are deliciously enhanced by snips of lemon thyme and basil.

SERVES: 4 TO 6

INGREDIENTS:

• 2 small zucchini, cut into matchsticks
• 2 small yellow summer squash, cut into matchsticks
• ½ pound green beans, ends trimmed and cut into 1½-inch pieces
• 1 red bell pepper, cut into matchsticks
• 1 tablespoon chopped fresh lemon thyme or rosemary leaves
• 4 tablespoons extra virgin olive oil
• Salt and freshly ground black pepper
• 5½ cups high-quality neutral-tasting chicken or vegetable broth
• ¼ cup dry white wine
• ¼ cup freshly squeezed lemon juice
• 1 teaspoon minced lemon zest
• 2 garlic cloves, minced
• 1½ cups Arborio rice
• ¼ cup fresh basil leaves, slivered
• 1 large ripe tomato, seeded and chopped
• ¼ cup freshly grated Parmesan cheese

INSTRUCTIONS:

1. Preheat the oven to 425°F. Lightly oil a large shallow roasting or half sheet pan.
2. In a large bowl, combine the zucchini, summer squash, green beans, bell pepper, and lemon thyme. Add 2 tablespoons of the oil and toss to coat. Season with salt and pepper to taste. Arrange in a single layer in the pan.
3. Roast for 25 to 30 minutes, until the vegetables are lightly browned and tender, stirring once or twice for even cooking.
4. Meanwhile, in a small saucepan, combine the broth, wine, lemon juice, and lemon zest. Heat to simmering.
5. In a large nonstick skillet, heat the remaining 2 tablespoons oil over medium-high heat. Add the garlic and rice and toss to coat. Sauté for 3 to 5 minutes, until the rice appears toasted.
6. Add 1 cup of the simmering broth mixture to the rice and reduce the heat to medium. Cook, stirring until the broth is mostly absorbed. Continue adding more broth, 1 cup at a time, cooking and stirring as it is absorbed. It will take a total of 18 to 25 minutes for the broth to be absorbed and the rice to become tender and creamy.
7. Stir the roasted vegetables into the rice. Stir in the basil, tomato, and cheese. Season generously with salt and pepper.
8. Serve at once.