Summer Squash, Tomato and Basil Risotto Nanna's Delicatessen New York, NY More then a salad. This makes a delicious, meatless meal.
3 cups vegetable broth (low sodium) 1 tablespoon olive oil 1/2 cup dice onion 1 cup Arborio rice 1 small suchinni or yellow summer squash, finely diced (1 cup) 1/2 cup diced tomato 2 tablespoons chopped fresh basil 2 tablespoons grated parmesan cheese 1/4 teaspoon salt 1/8 teaspoon ground black pepper fresh basil for garnish In medium saucepan, bring vegetable broth to a boil. Reduce heat to low, cover and keep simmering while making risotto. Heat oil in large saucepan over medium heat until hot. Add onion, cook two minutes. Add rice; stir to coat with oil. Add 1/2 cup vegetable broth; cook and stir til broth is absorbed. Repeat process with the rest of the broth. Add zuchinni; continue cooking til the rice is creamy. Add tomato; cook 2 to 3 minutes. Test rice for doneness, it should slightly firm but thoroughly cooked. Stir in basil cheese, salt and pepper. Garnish with fresh bail. Serve immediately. http://groups.yahoo.com/group/Fruit-n-Veggie-recipes/ Need more fruits and veggies in your diet?
