Risotto really is Seriously Simple to prepare, as long as you carve out some time to cook it. It's actually relaxing to slow down and stir the ingredients. You can also make this a few hours ahead and finish it just before serving.

I like to serve this dish at summer's end to bid goodbye to the best of the sunny season's bounty. That's when I like to use vegetables like zucchini and yellow or orange peppers. If the corn is still good, I'll throw that into the mix as well.

This is a wonderful first course or light entree. When making a risotto, select superfino Arborio rice (which has plump, oval grains) that is high in amylopectin, a component of starch. It lends creaminess to the finished risotto, which is accentuated by the slow addition of liquid and constant stirring. Another unique feature of Arborio rice is the firm central core it retains when cooked, giving it a distinctive "al dente" texture.

Don't wash the rice, because you'll be washing away the starch that gives risotto its creamy character. I like to use a heavy pot with a handle so you can mix the risotto with one hand while holding the pot with the other. Make sure to keep the rice at a very low boil so that it cooks evenly and retains a creamy yet firm quality.

Serve this as a light vegetarian entree, with a salad, to start. Finish with a fruit dessert, and you have yourself a satisfying menu. I also like to serve this on the side of roasted chicken or braised veal.

Risotto tips:

Look for superfine Arborio rice from Italy, a small oval variety high in amylopectin starch. Other Italian rice for risotto are Carniola and Vialone Nano, but they're a bit difficult to find.

Other risotto combinations you might want to try: spinach and gorgonzola; peas, mint and scallions with grated Pecorino cheese; a rainbow of red Swiss chard, orange carrots, zucchini and red and golden cherry tomatoes with grated Manchego or fresh goat cheese.

Serve the risotto immediately in warm, shallow bowls.

Add a cup of chopped yellow or red tomatoes in Step 5.

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

5 cups chicken or vegetable broth

1/2 cup dry white wine

1 1/2 cups Arborio rice

2 tablespoons finely chopped Italian parsley

2 tablespoons finely chopped fresh basil

1/2 cup freshly grated Parmesan cheese

Basil leaves and parsley leaves, for garnish

Extra Parmesan for passing

1. In a large saute pan, heat 2 tablespoons of the olive oil on medium-high heat. Add the onions and saute until softened and lightly browned, about 4 minutes.

2. Reduce the heat to medium. Add the squash and saute for 3 to 5 minutes or until the squash is lightly browned and well coated. Add the pepper and saute another 3 minutes or until slightly softened. Cover and cook about 3 more minutes or until the peppers begin to wilt, stirring once or twice. Remove the top and increase the heat and remove all the excess liquid, about a minute more. Season to taste with salt and pepper, and set aside.

3. In a medium saucepan bring the broth and wine to a simmer on medium high heat. (Or place in a large glass measuring cup and microwave for 2 minutes.)

4. In a heavy large saucepan heat the remaining 2 tablespoons of olive oil on medium heat. Add the rice and stir well making sure that all the grains are well coated, about 2 minutes. Pour in 1/2 cup of the hot broth and stir, using a wooden spoon, until all of the stock is absorbed. Continue adding the broth, 3/4 cup at a time, making sure that the rice has absorbed the previous stock, and always stirring to avoid burning or sticking. (It takes about 3 to 5 minutes between each addition.) The rice should have a very creamy consistency as you continue to add the stock.

5. Reserve the last 3/4 cup of broth and add it with the vegetable mixture, cooking on low heat for another 2 minutes, or until the liquid is absorbed. You many need to use a fork to mix the vegetables with the rice. Turn off the heat and add the chopped parsley, basil and Parmesan cheese and stir well to evenly combine with the rice. Spoon into shallow serving bowls and garnish with basil and parsley. Pass remaining Parmesan separately.

Advance Preparation: May be made through Step 4 up to four hours ahead. Cover and leave at room temperature. When ready to serve, go to Step 5 and then serve immediately.

(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including "Seriously Simple Parties," and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.)