Fresh Zucchini & Lemon Risotto


It is summertime and our garden is thriving!  I love having fresh vegetables, but his is my husband’s second baby.  He loves his garden!  He takes care of the veggies and I take care of the flowers.  This is our third year of gardening and we have learned a lot each season.  This year, my husband re-designed the garden beds and it looks amazing.  Each year it keeps getting bigger, but that just means more room for vegetables.  This year we are growing tomatoes, cucumbers, a million different kinds of peppers, eggplant, carrots, green beans, potatoes and the highlight of this dish, zucchini and summer squash.


If you have read my blog, you know I love risotto.  The zucchini is plentiful in the garden so we needed some new ways to use it up.  This risotto is light and fresh and is actually inspired by the first course from our wedding.


  • 5 1/2-6 cups vegetable or chicken stock
  • 1/2 cup dry white wine
  • 1 onion, chopped
  • 2 Zucchinis, chopped
  • 2 cups Arborio rice
  • 4-5 large fresh basil leaves
  • 1/2 lemon, zested and juiced
  • Salt and pepper to taste
  • Parmesan cheese to taste


In a large saucepan, bring the vegetable/chicken stock to a simmer.  While the stock is heating, in a food processor combine about 3/4 cups of the chopped zucchini, basil and a drizzle of olive oil to create a paste and set aside.

In a large sauté pan, heat 2 tablespoons of olive oil over medium heat, add onion and sauté until translucent and softened, but not browned.

Add the rice to the sauté pan and stir to coat with the oil.  Toast the rice until the edges become translucent and white spots appear in the center of the grains, about 1 min.

Pour in the wine and stir well until completely absorbed.

Add 1/2 cup of the hot stock to the rice.  Cook, stirring constantly, until all the stock has been absorbed. Continue to add the stock, 1/2 cup at time, and cook until each successive batch has been absorbed.  Once you have used about half of the stock, add the chopped zucchini and the zucchini and basil paste.  If you add it at the beginning the zucchini will cook for too long and get too soft.  Stir constantly and adjust the level of heat so the rice is simmering very gently while adding the stock until the rice mixture is creamy, but al dente.  This will take from 15 to 20 minutes.

Add the lemon zest and lemon juice, salt and pepper and top with a little parmesan cheese. Serve piping hot.



Oreo Truffles

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I have made these Oreo truffles several times, but this is the first time I put them on a stick.  I thought I would make them a little fancier for the Baptism.  They are super easy and so addicting 🙂


  • 1 pkg Oreo cookies (I like to use Double Stuff)
  • 8 oz. cream cheese
  • 16 oz. semi-sweet chocolate or white chocolate (this time I used candy melts in white and blue)


Using a food processor, finely crush the Oreos.  If you don’t have a food processor you can put the Oreos in a Zip Lock bag and use a rolling pin to crush them.  Add the cream cheese to the crushed Oreos and combine.  Form into 1 inch balls and place on a cookie sheet lined with parchment paper. Insert the lollipop sticks (optional) and place them in the freezer for 15 min.

In the meantime, melt the chocolate and/or white chocolate.  Dip the Oreo truffles into the chocolate.  This was not as easy as it sounds.  I have done this countless times wtih no problems with regular chocolate and white chocolate, but this was the first time I used the candy melts.  A few in to the dipping process I learned that twirling the oreo balls in the chocolate worked better than dipping. They didn’t come out as pretty as I would have like, but they still tasted delicous and no one seemed to care that they didn’t look quite like the perfect ones on Pinterest!  How do they do that??  You can decorate with additional Oreo crumbs, a chocolate drizzle, sprinkles, or whatever you choose!  Now try not to eat them before your company arrives 🙂