Red pepper squash risotto

I just love risotto. If it weren't too boring to contemplate, I think I might eat it every other day or so. And to clarify -- too boring to cook the same thing every other day. Eating the same thing -- eh, that's not a big deal to me. Strange, I know.

Something I reminded myself tonight: High heat is so wonderful. I love my gas stove. One of the great benefits of gas is that you can adjust heat way up, then way down....just like that. And the way up -- often so fabulous for sauteing vegetables, for instance.

Here's what I did tonight:

1 c. arborio rice
2 T. butter, 2 T. butter
3 c. vegetable broth
1 red bell pepper
1 onion
1 yellow squash
3 cloves garlic
1/2 c. white wine
1/3 c. grated parmesan
1 t. thyme
Pinch of salt
Pepper

Simmer the broth -- a low, flat pan works well.

Melt 2 T. butter in a large saucepan and add the rice. Cook for a few minutes over medium until rice begins to brown. Turn to medium low. Add 1/2 c. broth at a time, stirring it in. Let the broth cook down in the rice then add another 1/2 c. of broth.

Meanwhile, chop vegetables. Melt 2 T. butter in a skillet. Saute onion over medium high heat. Add red pepper then squash. Add herbs and spices. Go easy on the salt....broth is often salty, so you'll want to taste at the end.

Once the rice is done, add the wine and let it cook down too. Add the vegetables then the cheese. Test for salt.

Mmm!