ABOUT THE RECIPE:
Constant stirring is not required, making this Mushroom and Summer Squash Risotto an easy dish to prepare for a quick weeknight meal. Summer squash stands in well for the cheese, adding color and creaminess. Just chop up a few key ingredients, give it an occasional stir, and it’s ready to serve!
Makes 2 to 3 servings
2⁄3 cup diced onion
8 ounces cremini or white button mushrooms, chopped
3 cups filtered or spring water, plus more as needed
1 vegan bouillon cube, crumbled
1 cup Arborio rice
½ cup peeled and diced yellow summer squash
Chopped fresh flat leaf parsley, for garnish
Put the onion, mushrooms, 1⁄2 cup water and crumbled bouillon cube into a medium-sized saucepan. Cover and cook over medium heat, stirring occasionally, about 7 minutes, or until soft. Add more water, 2 tablespoons at a time, if needed, to prevent sticking.
Decrease the heat to medium-low (or low) and add 1 cup of the water to the onion-mushroom mixture. Stir in the rice, cover and cook for 7 to 8 minutes, or until the water is almost absorbed. Stir the risotto thoroughly; add 1 more cup of water, cover and cook for 8 to 10 more minutes, or until the water is almost completely absorbed.
Stir the risotto again, then stir in 1⁄2 cup water and the squash. Cover and cook 8 to 10 minutes, or until the squash is very soft and water is almost fully absorbed. Stir again. Remove the risotto from the heat, cover and let stand for 7 to 10 minutes to allow the remaining water to be absorbed, stirring one last time. Garnish with parsley; serve warm.