Risotto Primavera (with carrots, zucchini, and summer squash)

4-1/2 cups chicken broth
2 tbsp butter, divided
1/4 cup shallot, diced
1 large garlic clove, minced
1-1/4 cups Arborio rice
1/4 tsp salt
1/4 cup thinly sliced purple (red) onion
1/4 cup thin carrot strips
1/4 cup thinly sliced zucchini
1/4 cup thinly sliced yellow squash
2 tbsp chopped fresh basil
2 tbsp chopped fresh oregano (or 2 tsp dried)
1/2 cup shredded Parmesan cheese

Heat broth in a saucepan over medium heat until thoroughly heated. While broth is heating, melt 1 tbsp butter in a large skillet over medium-high heat; add shallot and garlic and saute 2 minutes. Add rice and cook, stirring often, 5 minutes. Reduce heat to medium. Add warm chicken broth, 1/2 cup at a time, stirring constantly and allowing liquid to absorb between additions. Stir in salt and pepper; set aside.

Melt remaining 1 tbsp butter in a skillet over medium-high heat; add onion and saute until lightly browned. Add carrot, zucchini, and yellow squash; saute 5 minutes. Stir in basil oregano, and cheese. (If using dried oregano you may want to add this when sauteing vegetables.) Add rice mixture to vegetables. Mix and serve.

Yield: 3 cups (or six 1/2 cup servings)

Number of Servings: 6

Recipe submitted by SparkPeople user EVERCHANGING.