Summer Vegetable Risotto | Savor Recipes

Ingredients

• 2 quarts low-sodium chicken or vegetable stock
• 2 tablespoons butter
• 1 small onion, finely chopped
• 2 cups Arborio rice
• 1 cup dry white wine
• 1/2 cup sliced asparagus (1/2-inch pieces)
• 1/2 cup diced zucchini
• 1/2 cup diced yellow squash
• 1/2 cup fresh or frozen peas
• 1 cup shredded Italian-style cheese blend
• 1 tablespoon snipped fresh thyme or basil
• 2 Roma tomatoes, seeded and diced
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper, plus additional for serving
• Cracked black pepper
• 1/2 cup shaved Parmesan