Slow Cooker Beef Stew
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Dinner Tonight: Summer Squash Risotto
Ingredients
- 1/4 pound summer squash or zucchini, ends trimmed and cut into bite-sized pieces
- 6 tablespoons unsalted butter
- 6 squash blossoms (optional)
- 1 medium onion
- 7-8 cups chicken or vegetable stock
- 2 cups risotto rice, such as Arborio
- 1/3 cup white wine
- Salt and pepper to taste
- 3 tablespoons herbs such as sage, marjoram, savory
- 1/2 cup grated Parmesan cheese, plus more for garnish
- 4 tablespoons balsamic vinegar
- 1/2 cup Grated Parmesan Cheese
- 4 tbsp balsamic vinegar
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