summer squash risotto

We have been accumulating yellow squash for a few weeks now, and decided that the perfect way to use them up would be a risotto, since the squash risotto was such a success last time, and a rainy Sunday evening is the perfect time to spend a couple of hours together in the kitchen listening to Fresh Air.

In addition to yellow squash, this risotto had onion, garlic, thyme, sage, parmesean cheese and a chili pepper. Although the pepper was so hot that my boyfriend's mouth was burning almost 20 minutes after tasting it alone, combined with everything else it just added a very subtle and pleasant heat that was definitely detectable, but not at all overwhelming - this was heat, that didn't burn at all.

Since we've already gone through our risotto method in detail here, I'll just add one additional tip:
Just as you will think the risotto isn't going to turn out, and then suddenly it looks perfect, you will also think that you are making a small batch, and then suddenly the pan is almost overflowing. So trust us: 1 lb of arborio rice is plenty for four people (we easily satisfy ourselves at dinner and have plenty left for lunch the next day, and if we're lucky, the day after that too!).