Vegetable risotto, a quick one-pan dinner, is a dish I reach for after a long work day. If you grow your own veggies, it makes it super easy to have the freshest dinner possible. And it only takes 20 minutes!

Organic Vegetable Risotto

Ingredients

2 TBL organic safflower or olive oil

1 small to medium yellow (or green) zucchini squash

6-8 green or burgundy beans (I used Royal Burgundy,* grown from Botanical Interests seeds)

1 small onion or scallion, chopped

1 small bunch oyster mushrooms, sliced

1 cup organic Arborio rice

1 cup organic broth, vegetable, beef or chicken

1 cup water, approximate

Grated raw parmesan cheese

Salt and pepper to taste

Basil leaves for garnish

Directions

In a deep iron skillet, on medium heat, saute the chopped onion in heated oil for 2 minutes, add rice and stir till hot. Add broth, which should sizzle the rice when it hits the pan, stir. Reduce heat to medium-low. Cook and stir occasionally. Add water in increments as it is absorbed into the rice. While rice is cooking, chop veggies to desired size. After 10-15 minutes, depending how crispy you want your veggies, add zucchini, beans and mushrooms, add remaining water and stir. Mixture should thicken. Taste rice for doneness. When rice is soft, remove from heat, and water should mostly be absorbed. Stir as it cools. Add salt and pepper, as desired. Add grated cheese and basil leaves. Makes 3-4 servings.