Risotto with zucchini and squash

Recipe for making risotto with arborio rice, white wine, onions, squash, zucchini and Parmesan cheese.

Ingredients

• Water - 4 Cups (or vegetable broth)
• Olive oil - 2 tbsp. spoons
• Arborio Rice - 1 Glass
• Zucchini - 1 Piece (medium)
• Squash - 1 Piece (medium)
• Butter - 1-2 tbsp. spoons
• Fresh Lemon Juice - To taste
• Handful of cheese
• Parmesan - 1 Piece
• Salt - To taste

Directions

1. Pour water into a saucepan and bring to a boil. Grate zucchini and squash.
2. Heat a skillet over low heat. Add vegetable oil and finely chopped onion. Fry, stirring occasionally, until the onions are translucent. Increase heat to medium, add rice and cook, stirring constantly, for 2-4 minutes, until grains are almost completely translucent (with a small white speck in the center).
3. Pour in the wine and cook, stirring constantly, until the liquid is absorbed. Add enough water to cover the rice 1 cm (about 2 cups), 1/2 teaspoon salt and cook, stirring occasionally, until most of the liquid is absorbed. Add 1/2 cup of water at a time as needed.
4. After 15 minutes of cooking the rice, start tasting it. When a little crispy but close to done, add the zucchini and squash and stir. Season to taste and cook, stirring constantly and adding water, 1/2 cup at a time as needed. Taste the rice every few minutes. When the rice is tender, turn off the heat.
5. Add a little water if the risotto looks dry. Stir in butter and a little grated cheese.
6. Squeeze the lemon juice over the risotto and add salt if necessary. Cover and cook for 5 minutes.
7. Before serving, sprinkle the risotto with cheese and drizzle with olive oil.