Squash Risotto

CCNM’S Simply Healthy Cookbook, 2002

1 (2 lbs.) summer squash or pumpkin

2 Tbsp. unrefined olive oil

1 onion, chopped

1 – 2 cloves garlic, minced

½ cup arborio rice

2 ½ – 3 cups vegetable stock

salt and pepper to taste

3 Tbsp. grated parmesan cheese or romano cheese

1 Tbsp. freshly chopped parsley

Halve or quarter the squash, remove the seeds and skin. Cut into ¾ inch chunks. Heat oil in large pot and fry onions and garlic for about 3 – 4 minutes, stirring frequently. Continue until both onion and garlic are golden. Add the squash and stir-fry for a few minutes. Add the rice and cook for about 2 minutes, stirring all of the time. Pour in half of the vegetable stock and season. Stir well and then half-cover and simmer for 20 minutes, stirring occasionally. As liquid is absorbed, add more stock. Cook uncovered for 5 – 10 minutes. Stir in the parmesan cheese and parsley and serve.