1 c. short grain rice
4 tbsp. butter
1/2 med. onion, minced
1 clove garlic, minced
1 3/4 c. chicken broth
1/2 c. beef broth
1/4 tsp. salt; optional
1/4 tsp. white pepper
1 c. finely chopped zucchini
1 c. finely chopped yellow summer squash
1/2 c. grated Parmesan cheese
3 tbsp. lemon juice

1. Melt 2 tablespoons butter in a heavy 3 quart saucepan.

2. Saute onion until soft but not browned. Add garlic; saute a minute being careful not to burn.

3. Stir in rice. Coat with butter mixture. Add chicken and beef broths, salt, if used and pepper.

4. Cover. Simmer for 15 minutes.

5. In another pan saute zucchini and yellow squash in remaining butter. Cook, uncovered, until crisp-tender.

6. Stir into rice. Cook, uncovered, until all stock is absorbed.

7. Stir in Parmesan cheese and lemon juice.

8. Turn into serving dish. Pass with additional Parmesan cheese if desired. Often when using canned broths, NO extra salt needs to added to recipe.