Your Blue Apron Basket

Continue Browsing
Checkout Checkout
Loading...
Continue Browsing
Checkout Checkout
Updating Your Basket…

Get the perfect wine pairings

Enjoy delicious wines from top vineyards and winemakers. Six 500ml bottles arrive at your door every month.

We ship wine to the following states:

We’re sorry…

Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.

or
We ship wine to the following states:
Select a Different State
We ship wine to the following states:

Tomato-Saffron Risotto Fill 1 Created with Sketch.

with Sautéed Summer Squash & Baby Greens Salad

Easy
  • Group Created with Sketch.
    Time
    30-40 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 760 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

Saffron is famously found in risotto “alla Milanese,” a northern Italian preparation that highlights its gorgeous color and aromatic flavor. In tonight’s take on the classic, which features premium saffron from Rumi, we’re adding tomato paste and crushed red pepper for a bit of sweetness and heat—and, for a seasonal touch, topping off each bowl with garlic-sautéed summer squash. (Chefs, depending on what’s best near you, you may receive grey zucchini, green zucchini, or yellow squash.)

fresh
ingredients
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Peel and finely chop shallot. Peel and roughly chop the garlic. Halve the squash lengthwise; cut crosswise into ½-inch-thick pieces. Thinly slice the chives.

Start the risotto:
2 Start the risotto:

In a medium pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the shallot and ¾ of the garlic; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until slightly softened and fragrant. Add the tomato paste and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring constantly, 1 to 2 minutes, or until dark red and fragrant.

Finish the risotto:
3 Finish the risotto:

Add the rice, saffron, and 3 ½ cups of water to the pot; heat to boiling on high. Once boiling, reduce the heat to medium-high and cook, stirring occasionally, 14 to 16 minutes, or until most of the liquid has been absorbed and the rice is al dente (still slightly firm to the bite). Turn off the heat. Add the butter and mascarpone cheese; stir to thoroughly combine. Season with salt and pepper to taste.

Cook the squash:
4 Cook the squash:

Once the risotto has cooked for about 10 minutes, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the squash in a single layer and cook, without stirring, 3 to 4 minutes, or until browned. Add the remaining garlic; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add ¼ of the vinegar. Cook, stirring constantly, 30 seconds to 1 minute, or until the vinegar has cooked off. Turn off the heat.

Make the dressing:
5 Make the dressing:

Place the remaining vinegar in a bowl. Slowly whisk in 1 tablespoon of olive oil until well combined; season with salt and pepper to taste.

Make the salad & plate your dish:
6 Make the salad & plate your dish:

Just before serving, in a large bowl, combine the baby greens and parmesan cheese. Add enough of the dressing to coat the salad (you may have extra dressing). Gently toss to combine; season with salt and pepper to taste. Transfer to a serving dish. Divide the finished risotto between 2 dishes. Top with the cooked squash and chives. Serve with the salad on the side. Enjoy!

Tips from Home Chefs

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at anytime with a week's notice, and delivery is always free. We can't wait to cook with you!

Get This Recipe Delivered
1 Prepare the ingredients:

Wash and dry the fresh produce. Peel and finely chop shallot. Peel and roughly chop the garlic. Halve the squash lengthwise; cut crosswise into ½-inch-thick pieces. Thinly slice the chives.

2 Start the risotto:

In a medium pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the shallot and ¾ of the garlic; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until slightly softened and fragrant. Add the tomato paste and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring constantly, 1 to 2 minutes, or until dark red and fragrant.

Start the risotto:
Finish the risotto:
3 Finish the risotto:

Add the rice, saffron, and 3 ½ cups of water to the pot; heat to boiling on high. Once boiling, reduce the heat to medium-high and cook, stirring occasionally, 14 to 16 minutes, or until most of the liquid has been absorbed and the rice is al dente (still slightly firm to the bite). Turn off the heat. Add the butter and mascarpone cheese; stir to thoroughly combine. Season with salt and pepper to taste.

4 Cook the squash:

Once the risotto has cooked for about 10 minutes, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the squash in a single layer and cook, without stirring, 3 to 4 minutes, or until browned. Add the remaining garlic; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add ¼ of the vinegar. Cook, stirring constantly, 30 seconds to 1 minute, or until the vinegar has cooked off. Turn off the heat.

Cook the squash:
Make the dressing:
5 Make the dressing:

Place the remaining vinegar in a bowl. Slowly whisk in 1 tablespoon of olive oil until well combined; season with salt and pepper to taste.

6 Make the salad & plate your dish:

Just before serving, in a large bowl, combine the baby greens and parmesan cheese. Add enough of the dressing to coat the salad (you may have extra dressing). Gently toss to combine; season with salt and pepper to taste. Transfer to a serving dish. Divide the finished risotto between 2 dishes. Top with the cooked squash and chives. Serve with the salad on the side. Enjoy!