Ingredients:
1 cup Arborio rice
8 Tbsp Butter
¼ cup flour
2 cups milk
1 cup parmigiano-reggiano
½ cup pecorino romano
½ cup cheddar
​Extra virgin olive oil (EVOO)
Oregano 
Salt
Crushed red pepper
Black pepper
1 Lemon / lime 
1 zucchini
1 yellow squash
1 bell pepper​
​
Total cooking time:
2 hrs

Recipe:
  1. To make your broth, combine 8 - 10 cups water in a large pot with vegetable scraps from the vegetables you will be using for your risotto (E.g., stems and extra parts of bell peppers, zucchini, tomatoes, lemons, limes, etc.) along with a variety of herbs / spices like salt, pepper, crushed red pepper, dry oregano, basil, rosemary, etc. and some drops of olive oil
  2. Place the mixture over high heat and cook with occasional stirring, until the liquid has reduced by nearly half its original volume
  3. After the broth is ready, in a separate medium-sized pot over medium-low heat, brown 3 tbsp butter and add your arborio rice
  4. Using a wooden spoon, move the rice around in a figure 8 so so that the rice doesn't stick to the bottom of the pot and is lightly toasted
  5. Once the rice is a lightly toasted, ladle in enough of the homemade broth to cover the rice completely and raise the temperature to medium heat
  6. As the rice begins to soak in the broth, slowly add more as the volume of liquid is no longer visible 
  7. Continuously add more and more broth, with frequent stirring until the the rice is fully cooked
  8. The rice should be glistening and olive oil can be added to ensure the rice doesn't stick or clump
  9. Make sure to scrape the bottom so you don't burn any of the rice 
  10. After the rice is cooked, feel free to make your preferred sauce (butternut squash works beautifully) 
  11. To make a cheesy bechamel, melt the remaining butter and flour to make a roux in a medium sauce pan over medium-low heat
  12. Allow the roux to cook for 2 mins while stirring, and add in the milk in small volumes
  13. While you whisk the mixture for 10 - 20 mins, it will begin to blend and thicken
  14. Once the mixture is smooth, add in your cheese in very small quantities, and do not incorporate more until the first amount is fully combined in the bechamel
  15. Add in salt and pepper to taste
  16. After all the ingredients are fully incorporated, add in sautéed vegetables and lastly, your cooked arborio rice
  17. Carefully mix the risotto to allow the rice to absorb the nuttiness and cheesiness of the bechamel
  18. Plate with some lime zest and sprinkle of salt