Summer Bounty Risotto

From Pillsbury Farmer’s Market Vegetarian, via Gina Johnson

1 c water

4 oz fresh green beans, trimmed, cut into 1-inch pieces (1 cup)

1 small zucchini, coarsely chopped

1 small yellow summer squash, coarsely chopped

4-5 cups vegetable broth

1 T olive oil

1 ½ c uncooked short-grain Arborio rice

½ c sliced leeks

Ground pepper

1 medium tomato, coarsely chopped

1 T chopped fresh basil

2 t chopped fresh marjoram

2 oz (1/2 c) shredded Asiago cheese

1.  Bring water to a boil in 2-quart saucepan over high heat.  Add green beans.  Return to a boil.  Reduce heat; cover and simmer 6 mn.  Add zucchini and summer squash; simmer 2-3 mn or until vegetables are crisp-tender.  Drain; set aside.

2.  Meanwhile, bring broth to a boil in medium saucepan over high heat.  Reduce heat to low to keep broth barely simmering.

3.  Heat oil in 3-quart saucepan over medium-high heat until hot.  Add rice and leeks; cook and stir 2 mn.  Carefully stir in 1 c hot broth and pepper.  Bring to a boil.  Reduce heat to medium-low; cook and stir until almost all of liquid is absorbed.  Continue adding broth, ½ c at a time, cooking and stirring after each addition until liquid is absorbed.  Rice should be tender and creamy but still slightly firm in center.

4.  Add cooked vegetables, tomato, basil and marjoram; cook and stir 2-3 mn or until thoroughly heated.  Stir in cheese.  If desired, garnish with additional fresh marjoram.