Summer vegetable risotto with a parsley and radish garnish

Prepare all the vegetables beforehand, since the risotto needs constant attention.

Heat olive oil in a medium sauce pot over medium to high heat, add the rice and toast about a minute without browning it.

Add the white wine and stir vigorously to work up the starch; reduce by about half.

Add about a cup of water and repeat, stirring, until the risotto is creamy.

Halfway through, blanch the fennel in a separate pan, as it will not cook in the risotto.

About three quarters of the way through, add cream and the small vegetables that need further cooking, so they finish with the rice.

Drain the fennel pan and lightly saute the squash ribbons in it with a little olive oil and salt.

Finish the risotto with a little butter.

Toss parsley, sliced radish, lemon zest, olive oil and salt together as a garnish.

Stir sliced scallions into the risotto, plate, and top with the vegetables and the parsley garnish.