Tomato Risotto with Summer Squash

Friday night meal, Post 2.

After all the gorgeous weather we've had recently, it was cold and rainy on Friday night, so we were craving something warm and creamy for dinner.  Risottos are easy and they hit the spot when you crave comfort food like Mac & Cheese, but want a dish that's a little more healthy and varied.

I did not use a recipe for this meal, but I first sautéed garlic and shallots in olive oil in our risotto pan on medium heat.  I then added the arborio rice and sautéed for a couple minutes.  Next I added about 1/4 c. dry red wine, then a can of diced San Marzano canned tomatoes with their juice.  After the rice began absorbing the liquid, I added about 2 c. chicken stock, along with summer squash and button mushrooms.  Another 1 c. chicken stock was added as the rice absorbed the liquid further, along with basil leaves and flat Italian parsley.  Lastly, about 1/2 c. parmesan cheese was added to the dish.

For this dish the squash and flat leaf Italian parsley were from our Farm Share.  The basil was from our front porch planter garden.