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Zucchini and Yellow Squash Risotto
2 zucchini, cubed
2 yellow squash, cubed
1 tsp. olive oil
1 Tbsp. onion, chopped
1 cups organic low-sodium chicken stock
1 ½ cups water
¾ cup Arborio Rice
In pan sauté onion in olive oil until soft. Add zucchini and squash. Continue until squash beings to brown. Add the rest of the ingredients and simmer covered for 25 minutes.
Separate and add food into food processor. Begin to blend adding liquid little by little until the correct consistency is met.
