Instructions: Heat the oil in a large saucepan over high heat and saute the zucchini and yellow squash until lightly browned. Remove with a slotted spoon and set aside. Saute the onion and garlic in the remaining oil until tender but not brown, about 5 minutes. Add the tomatoes and oregano and cook 5 minutes. Add the rice and cook over moderate heat for 2 minutes. Add the hot stock 1/2 cup (125 ml) at a time, stirring frequently and adding more stock as it is absorbed by the rice. Cook for 20 to 25 minutes, until the rice is al dente and creamy. Stir in the cheese, salt, and pepper, and serve immediately garnished with sliced scallions.

Serves 4 to 6.

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