| squash: | |||
|---|---|---|---|
| 1 1 3 |
ea ea T |
medium yellow squash medium zucchini butter |
remove seeds from squash, chop finely melt butter in skillet, add squash and cook 5 min or so 'til squash is tender; reserve |
| rice: | |||
| 1 1 1/2 |
T T c |
sweet butter olive oil onion, chopped |
(heat med high) melt butter and cook onion 'til it begins to soften |
| 2 |
c |
arborio rice |
add and stir to coat, cook 1 min |
| 1/2 |
c |
dry white wine |
add and cook 'til all absorbed |
| 4 |
c |
hot veggie broth |
(heat med low) add gradually, little at a time |
| - |
|
hot water |
add as needed 'til rice is al dente |
| 1 1/2 1/4 1/4 |
T c lb c |
sweet butter parmesan, grated fontina, diced chopped parsley |
add to above, along with reserved squash and salt/pepper to taste; serve at once |