Ingredients
- 6 cups vegetable broth
- 1 tablespoon olive oil
- ½ cup finely chopped onion
- 1 clove garlic minced
- 1 cup arborio rice
- ½ cup dry white wine
- 1 cup diced zucchini
- 1 cup diced yellow squash
- ½ cup frozen peas
- ½ cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- In a saucepan, warm the vegetable broth over low heat. Keep warm.
- In a separate large pan, heat olive oil over medium heat. Add onion and garlic, and sauté until translucent, about 3-5 minutes.
- Add arborio rice to the pan with the onions and garlic, stirring to coat with oil and toast slightly, about 2 minutes.
- Pour in white wine and stir until mostly absorbed.
- Add warm broth ½ cup at a time, stirring frequently until each addition is absorbed before adding the next.
- Halfway through, add zucchini, yellow squash, and peas. Continue adding broth and stirring.
- Once the rice is creamy and al dente and the veggies are cooked, remove from heat. Stir in Parmesan cheese, and season with salt and pepper. Serve hot.
