Yellow Squash Risotto

While a medium grain Italian rice is usually recommended for risotto, I use whichever rice I have on hand.

3 tbsp olive oil
One medium to large yellow squash, sliced in to coins or bite sized pieces
One medium yellow onion, diced
Four medium carrots, peeled and sliced in to coins
3 cups chicken broth
1/2 cup rice (see first note) -- I used long grain white rice
1/2 cup white wine
2 tbsp cream cheese

In a medium saucepan, combine chicken broth, carrot, and half of the onion. Allow to simmer until carrots are cooked through. Salt to taste.

Set broth and vegetables aside in a separate bowl. In the saucepan, heat 1 tbsp oil over medium high heat. Add remaining onion and saute until tender. Add rice, stirring constantly, until golden, about two-three minutes. If the onions start to brown, reduce heat. Pour the wine over the rice and stir, with a heat-proof spatula or wooden spoon, until almost all of the liquid is absorbed. Ladle the broth in to the saucepan, about half a cup at a time, stirring while the liquid is absorbed. You can either discard the vegetables in the broth, or spoon them back in to the rice as I did.

While the risotto is going, heat the remaining oil in a fry pan over medium heat. Toss the squash with black pepper and garlic, and lay out on the pan. Flip the squash every so often, until cooked to your liking.

It should take about 20 minutes for the rice to fully absorb all of the broth. Towards the end taste the rice, you want it al dente, not mushy. It's okay if a little broth is left over. Remove the risotto from heat and add the cream cheese. Fold it in until fully blended.

Spoon the risotto in to a bowl, and top with squash.