How to Make Squash Risotto

The secret to a great, creamy risotto is constant stirring. Once you get to the stirring stage, turn off your phone and lock the door so you aren't interrupted while making this delicious vegetarian rice dish. This recipe includes two kinds of nutritious squash, and the black beans combine with the rice to create a complete protein.

Instructions

Difficulty: Moderate

Things You’ll Need:

• Large skillet
• Medium saucepan
• Large saucepan
• 2 cups peeled and cubed yellow squash
• 1 medium zucchini, sliced
• 1 1/2 cups sliced white mushrooms
• 1 red bell pepper, chopped
• 3 vine-ripe tomatoes, quartered
• 2 tsp. dried oregano
• 2 tbs. extra virgin olive oil
• 1 cup chopped onion
• 2 cloves of garlic, minced
• 1 1/2 cups arborio rice
• 2 cans (14 1/2 oz. each) low-sodium vegetable broth
• 2 cups of water
• 1/4 cup grated Parmesan cheese
• 1 can (15 1/2 oz.) black beans
• 1/2 cup frozen peas
• Salt and pepper to taste
• Grated Parmesan cheese (optional)

1. In large skillet over medium heat, saute squash, mushrooms, bell pepper, tomatoes and oregano in 1 tbs. oil until tender; remove from heat and set aside.
2. Heat the remaining 1 tbs. oil in large saucepan; when hot, add onion and garlic. Saute until tender, 3 to 4 minutes. Add rice; cook 2 to 3 minutes, stirring occasionally.
3. In separate medium saucepan, heat vegetable broth and water to simmering; reduce heat to low and keep warm. Add broth to rice mixture, 1/2 cup at a time, continuously stirring until broth is absorbed before adding the next 1/2 cup. Continue until rice is al dente and mixture is creamy, 20 to 25 minutes.
4. Stir cheese, beans and peas into rice mixture (risotto). Stir in cooked vegetables and continue cooking until mixture is heated through. Season to taste with salt, pepper and extra grated Parmesan cheese.

Tips & Warnings

• Brown rice will require more liquid and will give this dish an entirely different texture.
• If you prefer, the squash and pepper mixture can be kept warm and served on the side.
• Try acorn or other winter squash in the mix; any squash will do. Low-sodium canned broth helps keep the sodium content lower; homemade broth is even better.
• If you don't have two saucepans, heat the broth and water in a glass bowl in the microwave.
• Once you start adding the broth, don't stop stirring! If you have to leave the stove, try to get someone else to man the wooden spoon while you're away.
• Be careful when handling the hot broth; use a long-handled ladle.