Veggie Risotto

For the basic risotto recipe go here.  I made a variation that I like even more than the original!

1 c arborio rice
2 zucchini squash finely diced
1 yellow squash diced
1 bermuda (purple) onion diced
1 T cumin
1 tsp poultry seasoning 
1 tsp minced garlic
1/2 tsp curry powder
2-3 cups warm chicken broth

In a large pot heat the olive oil till it glistens, then saute the onion until it's soft.  Add garlic and spiced.  Saute for 1 minute.  Add the rice and stir to coat the grains with the oil, onion, garlic and seasonings.  When the rice turns opaque, add the stock 1/2 cup at a time.

When the stock has been absorbed by the rice, add the chicken stock 1/2 cup at a time, continuously stirring the rice.  You will most likely use all the chicken stock. (Note: It depends on humidity, etc. the amount of chicken stock you'll use.  In Phoenix, I almost always had to add extra stock.)  Once the rice is about halfway done, add the squash.  (The rice is softening, but still has come crunch.)

The risotto is finished when the grains of rice are still separate and al dente.  Remove the pan from the heat and add salt and other seasonings to taste if necessary.  Serve immediately.