Are you still trying to use up your summer veggies? Well, here's another way to enjoy what you've got
Garden Veggie Rissoto
1 small onion, diced
1 cup arborio rice
1/2 cup white cooking wine
3 cups of broth (chicken or vegetable if you're vegetarian)
1 pack mushrooms
1 summer squash
1 Tbsp lemon juice
1 Tbsp fresh herbs (I used rosemary here)
Salt and pepper to taste
1) Sautee onion in oil until they're caramelized.
2) Add rice, stirring constantly until opaque.
3) Add cooking wine, let reduce.
4) Add one cup of broth, let simmer. Once that is absorbed, add another cup of broth. Keep adding broth and letting it until it tastes done.
In separate pan, sautee the mushroom, summer squash and zucchini until tender.
Add the veggies, lemon juice, herbs and spices to rice. Mix and enjoy!