• 3 C. vegetable broth (low sodium)
• 1 Tbs. olive oil
• 1/2 C. dice onion
• 1 C. Arborio rice
• 1 small zucchini or yellow summer squash, finely diced (1 C.)
• 1/2 C. diced tomato
• 2 Tbs. chopped fresh basil
• 2 Tbs. grated parmesan cheese
• 1/4 tsp. salt
• 1/8 tsp. ground black pepper
• Fresh basil for garnish

In medium saucepan, bring vegetable broth to a boil. Reduce heat to low, cover and keep simmering while making risotto. Heat oil in large saucepan over medium heat until hot. Add onion, cook two minutes. Add rice; stir to coat with oil. Add 1/2 C. vegetable broth; cook and stir till broth is absorbed. Repeat process with the rest of the broth. Add zucchini; continue cooking till the rice is creamy. Add tomato; cook 2 to 3 minutes. Test rice for doneness, it should slightly firm but thoroughly cooked. Stir in basil cheese, salt and pepper. Garnish with fresh bail. Serve immediately.