Fall Risotto & Turkey Cutlets

Risotto is my second favorite dish to make (behind any kind of soup). What I love about risotto is that you can just toss in fun combinations of veggies, handfuls of grated cheese, and dinner is done (well after you stir it until your arm is ready to fall off, but personally I can use the upper body exercise). In this particular instance I used zucchini, summer squash, and mushrooms. My basic risotto recipe is from the Williams-Sonoma Complete Pasta Cookbook but you could also use this one and vary the vegetables.

Slice, Dice & Chop	Gather
Pat Dry, Salt & Pepper	Saute the Onion in Olive Oil
Zucchini, Squash & Mushrooms	Arborio Rice & Wine
Add Stock Slowly	Stir, Stir, Stir, Stir, Stir…
Combine Garlic & Veggies	Season
Stir, Stir, Stir, Stir, Stir…	Set Aside
5 Minutes on Each Side	Add Veggies (Stir…)
Rest	CHEESE!
Stir (One Last Time)	Fall Risotto & Turkey Cutlets