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Title: Risotto w/Yellow Squash & Peas
Categories: Squash, Vegetables, Rice, Herbs
Yield: 8 servings

1 c Sliced yellow crookneck
- squash
1 c Frozen peas
1 c Sliced mushrooms
1 c Chopped onion
2 cl Garlic; minced
1 tb Olive oil
1 c Arborio rice
2 c Chicken broth
3 tb Chopped fresh basil
1/2 ts Black pepper
1/2 c Parmesan cheese

In a large saucepan, saute sliced yellow squash, frozen
peas, mushrooms, onion, and garlic in olive oil over
medium heat until crisp-tender. Stir in rice and cook
for an additional 3 minutes, stirring frequently.

Meanwhile, heat broth in a small saucepan. Ladle
approximately 1/2 cup of the warm chicken broth into the
vegetable-rice mixture. Stir the mixture frequently,
allowing each 1/2 cup of broth to be absorbed before
adding another 1/2 cup. Continue stirring and adding
broth until rice is just tender, and texture is creamy.

Add fresh basil, black pepper, and Parmesan cheese. Heat
through an additional 3 minutes, stirring constantly.
Discard any remaining broth. Serve immediately.

Yield: 4 cups

Serving size: 1/2 cup

RECIPE FROM: https://www.diabetesselfmanagement.com

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