Grains/Pastas: Risotto

By JoFClark

Ingredients

• 1 small yellow squash
• 1/4 cup olive oil
• 1 1/2 cup chopped onion
• Salt and Pepper
• 2 cups arborio rice
• 6-7 cups chicken broth
• 12 oz fresh spinach
• 2 oz snow peas
• 1 pound asparagus, tips only
• 2 ripe plum tomatoes, seeded
• 2 T chopped parsley

Preparation

Step 1

Heat oil and saute onion. Add salt and pepper. Add rice. Stir 5 minutes. Bring stock to boil in saucepan. Add 1 cup at a time til absorbed (15 minutes). Add spinach. When wilted, add rest of veggies. Continue cooking, adding stock (approximately 3 cups) in 1/4 cup amounts til rice is creamy. Garnish with parsley.