Yellow Squash Risotto

        There is a certain technique needed to make risotto.... something about slowly stirring in the liquid and then once it's absorbed, slowly stir in more... blah, blah, blah... I did not do it this way; however, my yellow squash risotto turned out to be great.

    For the rice:

• 3 cups of chicken broth
• 1 12 oz bag of abrorio rice
• 2 Tbls olive oil

    For cooking the vegetables:

• 1 lb of diced yellow squash
• 1 shallot, diced
• 2 cloves of garlic, diced
• 1 small onion, diced
• 1 tbls of butter
• 1 tsp of thyme
• Salt and pepper

    1. Melt the butter in skillet, saute the vegetables together until they are soft. 


    2. When the rice is done cooking, add the vegetables and stir in 1.5 cups of freshly shredded Romano Cheese.


    Salt and pepper to taste.


Yummy!