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Summer Squash Risotto Recipe

Summer Squash Risotto Recipe

4 servings



1 cup each: sliced zucchini, summer yellow squash, chopped onion

3 cloves garlic, minced

1 tablespoon olive oil

8 Italian plum tomatoes, quartered

1 1/2 teaspoons dried oregano leaves

1 1/2 cups Arborio rice

1 1/2 quarts reduced-sodium vegetable broth

1/4 cup grated Romano cheese

Salt and pepper, to taste


Saute zucchini, yellow squash, onion, and garlic in oil in lightly greased large saucepan until squashes are crisp-tender, 6 to 8 minutes. Add tomatoes and oregano, cook until tomatoes are soft, about 3 minutes. Add rice, stir over medium heat 2 to 3 minutes.


Heat broth to boiling in small saucepan, reduce heat to low to keep broth hot. Add broth to rice mixture, 1/2 cup at a time, stirring over medium heat until broth is absorbed before adding another 1/2 cup. Continue process until rice is al dente and mixture is creamy, 20 to 25 minutes, add zucchini mixture during last 5 minutes of cooking time. Stir in cheese, season to taste with salt and pepper.

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