Risotto with Squash and Sweet Peas
Yield: | 3 Servings |
Categories: | Rice |
2 | ts | Olive oil |
8 | oz | Zucchini; cut lengthwise and then in 1/4-inch slices |
8 | oz | Yellow squash; cut lengthwise and then in 1/4-inch slices |
1 | qt | Chicken stock |
1 | tb | Butter |
1 | c | Arborio rice |
1 | c | Peas |
1/2 | c | Parmesan cheese; gratd |
1/4 | c | Parsley; chopped |
1 | tb | Lemon juice |
Salt; to taste | ||
Black pepper; freshly ground to taste |
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