Ingredients: 5 1/4 cups chicken or crab stock 2 pattypan squash, cubed (about 4 cups) iii cups blueish crab meat ane onion, diced 2 Cajun Belle peppers, minced ane (large) clove garlic 2 cups Arborio rice 1/3 loving loving cup Parmesan, grated ane 1/2 tablespoons olive oil ane tablespoon butter ane 1/2 teaspoon Cajun seasoning trunk of trunk of H2O salt freshly laid upwards downward night pepper Directions: In a saucepan, bring the stock to a simmer. Heat unsmooth petroleum inwards add-on to butter inwards a large saucepan. Saute the onion, pepper, garlic inwards add-on to squeeze until softened. Add the rice inwards add-on to spices inwards add-on to sauté for 2-3 minutes, stirring continually. Add the broth a 1/2 loving loving cup at a time, stirring continuously, inwards add-on to waiting until the liquid is absorbed before each addition. When the risotto is creamy inwards add-on to the rice is al dente take from high temperature inwards add-on to stir inward...