Ingredients:
2 cups Risotto cooked according to package directions
2 tsp lemon juice
1 small yellow squash finely chopped
¼ tsp oregano
¼ tsp black pepper
¼ tsp salt
1 tbsp. olive oil
Directions:
Cook Risotto according to package directions. In a large sauce pan add olive oil and 1 tsp lemon juice with seasonings and diced squash. Cook on a medium to high heat for 3-5 minutes. Squash should be slightly tender but not cooked all the way. Place the cooked squash and other tsp of lemon juice in with the cooked risotto. Fold in together and serve.