Summer squash risotto from Mediterranean Harvest: Vegetarian Recipes for Everyone from the World's Healthiest Cuisine by Martha Rose Shulman

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Notes about this recipe

  • innerharbors on September 06, 2025

    I thought this was fine but not exceptional. I might next time double the marjoram for more flavor.

  • MelMM on July 21, 2013

    Delicious. Interesting technique of cooking down the squash, then removing some from the pan and adding back only at the end, after the rice has cooked. I used basil, added near the end, instead of the marjoram.

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