Farmers' Market Summer Vegetable Risotto

A delicious seasonal dish, this Farmers' Market Summer Vegetable Risotto bursts with flavors from fresh zucchini, yellow squash, and cherry tomatoes. A hearty and filling supper is made with perfectly cooked creamy Arborio rice, a flavorful vegetable broth, and Parmesan cheese.

Ingredients:

• 1 cup Arborio rice
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 zucchini, diced
• 1 yellow squash, diced
• 1 cup cherry tomatoes, halved
• 4 cups vegetable broth
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions:

In a large skillet, heat olive oil over medium heat

Add chopped onion and minced garlic, saut until softened

Stir in Arborio rice, cook for 1-2 minutes until lightly toasted

Add diced zucchini, yellow squash, and cherry tomatoes, cook for another 2-3 minutes

Gradually add vegetable broth, 1/2 cup at a time, stirring constantly and allowing the liquid to absorb before adding more

Continue cooking and stirring until the rice is creamy and tender, about 20-25 minutes

Stir in grated Parmesan cheese, season with salt and pepper to taste

Serve hot, garnished with fresh basil leaves

Enjoy your Farmers' Market Summer Vegetable Risotto!