Recipe - Risotto With Squash And Sweet Peas

2 teaspoon Olive oil
8 ounce Zucchini; cut lengthwise and
then in 1/4inch slices
8 ounce Yellow squash; cut
lengthwise and then in
1/4inch slices
1 qt Chicken stock
1 tablespoon Butter
1 cup Arborio rice
1 cup Peas
One half cup Parmesan cheese; gratd
One fourth cup Parsley; chopped
1 tablespoon Lemon juice
Salt; to taste
Black pepper; freshly ground
to taste

Heat the olive oil in a nonstick pan over high heat. Add the zucchini and
yellow squash. Saute tossing once in a while until they are speckled brown
(2 to 3 minutes). Set aside. Heat the stock. Melt the butter in a heavy
large saucepan over moderate heat. Add the rice, stirring until it is well
coated. Add One half cup stock. Cook, stirring constantly until the stock is
absorbed. Continue adding stock, about one cup at a time, stirring
frequently with a wooden spoon. By the time most or all of the broth is
added, the rice should be tender but still firm, the mixture creamy. Add
the reserved zucchini, squash and peas. Cook until they are heated through.
Remove from heat. Stir in the Parmesan, parsley and lemon juice. Add salt
and pepper. Serve.

JOEL.EHRLICH@SALATA.COM

(JOEL EHRLICH)

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