Charred Summer Squash Risotto
Cut your yellow squash or zucchini into chunks. Season with Tuscan herbs and spices. In a nonstick pan melt a table spoon of butter over high heat. As soon as that's melted toss in your squash. Stir to coat all pieces with the butter, then let the pan sit still for a few minutes so the squash gets a good brown on it. Flip the pan, or pieces over to char other side. Immediately remove from heat.
Cook your risotto according to package, using vegetable broth. The last 10 minutes, add some half & half along with the parmesan to finish into a creamy risotto. Fold in your charred squash and top with lemon zest.
