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Preparation Method
- Bring stock to a simmer in a small sauce pot.
- Heat olive oil in a medium saucepan over medium heat. Add carrots, zucchini, and squash and sauté for 1-2 minutes until beginning to soften.
- Stir in rice and continue cooking over medium heat until rice is lightly toasted, another 1-2 minutes.
- Add the hot stock and bring to a boil, then reduce the heat to low and cover. Cook for 25 minutes, then remove the pan and rest 5 minutes.
- Mix gremolata ingredients in a small bowl, then mix into rice with a fork to fluff the grains without mashing them.
- Season to taste with salt and pepper as needed.