Simple Heat Of The Summer Risotto

Thanks to CSA member Alice for sharing her "summer, what-cha-got dinner" recipe.  

3 C broth (can substitute water if needed)
1 T oil
1 T butter
1 onion chopped
1 ½ C Arborio rice
1 C dry white wine (ok to omit if you don’t have any)
Lots of chopped tomatoes
1 summer squash chopped
3 T chopped fresh basil
½ C grated hard cheese

hot chilies
 

In a small saucepan warm broth (or water).

Warm oil and butter and cook onions until translucent, add the rice and cook until the outsides of the grains are translucent and centers remain opaque. Add wine, if using and stir until absorbed.

Start chopping tomatoes and add them to the rice, stirring often. As the tomato liquid is absorbed by the rice, add some broth, stir, add more tomatoes, stir repeat. Add the chopped summer squash when you have time between chopping tomatoes and stirring. Once you’ve added all the tomatoes and broth and the rice is cooked, stir in the basil and cheese… and maybe another tablespoon of butter if desired. Salt and pepper to taste, chile flakes or a hot pepper diced small for heat if you like.