Risotto with Onions, Leeks, and Pattypan Squash

Risotto is awesome, and a great way to make an easy one-dish meal that will fool people (like dates, for instance) into thinking you're an awesome chef. Today's risotto features some of the best veggies.

Risotto with Onions, Leeks, and Pattypan Squash

Serves: 4 as main dish

Prep Time: 15 min

Cook Time: 20 min

Ingredients:
1 large onion, diced (I used one capellini onion, you can use other kinds too)
4 cups white cooking wine (or about half a bottle)
1 cup risotto
3 large patty pan squash, diced
2 leeks, leaves chopped in about 1" pieces
olive oil
nutmeg
slivered almonds (optional)

Method:
Coat bottom of saucepan in olive oil. On medium heat, cook onion until golden. Add risotto, toast rice for two minutes, stirring constantly. Next, add about 1 cup wine, leeks, and squash. Let simmer on medium, stirring occasionally, keep adding wine as rice absorbs more of it. After about 15 minutes, check rice to see if it's done. Finally, sprinkle with nutmeg to taste, stir in. Serve garnished with slivered almonds.

Enjoy!