Seriously Simple: Indian Summer Risotto bids goodbye to season's produce
By Diane Rossen Worthington, Tribune Content Agency
on
Try other cheeses like Asiago or Pecorino Toscano.
Add some vinaigrette to any leftover risotto to make a rice salad.
Indian Summer Risotto
Serves 6
1/4 cup olive oil
1 large onion, finely chopped
1 pound yellow and green zucchini squash into 1/2-inch pieces
1 red or yellow bell pepper, seeded and cut into 1/2-inch pieces
Salt
Pinch freshly ground black pepper
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