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Heat the oil in a 12-inch deep-sided skillet over medium-heat. Add the pepper, squash, mushrooms and shallots and cook for 5 minutes or until the vegetables are tender, stirring occasionally.
Traditional risotto recipes start by sweating the aromatics, then toasting the rice, followed by adding just enough warm broth to cover the top of the rice in the pot.
Heat 2 tablespoons of the oil in a 10-inch skillet over medium heat. Add the mushrooms and cook until they're tender. Add the tomatoes and spinach and cook until the spinach is wilted.
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Risotto done right is absolutely sublime: rich and luxurious with just a touch of toothsomeness. And despite its reputation for being fussy or time-intensive, it's actually quite simple to make.