Summer Vegetable Risotto

Try cooked brown rice instead of making the risotto if you want an even healthier (and easier) recipe.

15 min prep, 30 min cook, serves 4

2 zucchini, cut into matchsticks

2 yellow squash, cut into matchsticks

1/2 lb. green beans, trimmed, cut in half

1 red bell pepper, sliced

1 tsp thyme

4 tblspns olive oil, divided

salt and pepper to taste

5 1/2 cups vegetable broth

1/2 cup dry white wine

1 lemon, squeezed

1 tsp lemon zest

2 garlic cloves, minced

1 1/2 cup arborio rice

1/4 cup fresh basil, chopped

1 tomato, chopped

Preheat oven to 425. Combine the zuchinni, squash, grean beans, bell pepper, thyme, 2 tblspns olive oil, salt and pepper in a bowl and mix well. Spread evenly on roasting pan and cook 30 minutes, stirring once or twice. Next, heat the broth, wine, lemon and zest in a saucepan and bring to a simmer. Meanwhile, cook the garlic, rice and 2 tblspns olive oil in a frying pan over medium heat for 5 minutes, stirring frequently. Add the heated broth, 1 cup at a time, and slowly stir in until all the broth has been absorbed. Add the roasted veggies and top with basil and tomato.