summer squash risotto with spicy tomato salsa

risotto
1tbsp olive oil
1tbsp butter
1 medium/large shallot - chopped tiny
2 cloves garlic - sliced thin
3/4cup arborio rice
1/2cup white wine
3 cups stock heated to a simmer
1 carrot - sliced to 1/4inch
3-4 small summer squash, either patty pan or zuccini - diced to 1cm pieces
4 large green beans - sliced to 1/2 inch
a few leaves of lacinato kale, diced
2 tbsp butter
1/2 tsp lemon zest
1/3 cup grated parmesan cheese

heat a large frying pan on low heat. add the butter and oil.
as soon as the butter has melted (it should melt slowly) add the shallots.
cook for about 10 minutes, stirring occasionally.
add the garlic and cook for 5 more.

now turn up the heat to medium and add the (uncooked) rice.
stir the rice in and allow to cook for about 3 minutes, until it gets translucent around the edge of each grain.
add the wine and stir in well, then allow the wine to evaporate.

add about 3/4 cup of the hot stock and stir together with the rice.
add the carrots and 1/2 cup of the hot stock, stir together and allow to almost evaporate.
repeat this step with the summer squash
repeat again with the beans
repeat again with the kale
repeat the liquid adding process until the rice is cooked. If you run out of stock hot water will work too.

now remove the risotto from the heat cover for about 5 minutes.
remove the lid, stir in the butter, lemon zest, and parmesan cheese.

spicy salsa

1/4 of a habanero pepper - diced very small
about 1/2 cup tomatoes diced small
2 tsp red wine vinegar
1tbsp diced italian parsley

combine habanero, tomatoes, parsley and red wine vinegar.

serve risotto topped with a scoop of salsa and about 1 tbsp extra virgin olive oil drizzled over everything.

I garnished this one with kale chips. Rub kale with oil and bake at 400 for approx 10 minutes