Ingredients
1 cup chopped onion2 teaspoons minced garlic1/3 cup butter, cubed1-1/2 cups uncooked arborio rice1 cup white wine4 cups chicken broth or vegetable broth3 cups fresh broccoli florets2 cups chopped yellow summer squash2 cups frozen peas, thawed1 package (10 ounces) frozen cooked winter squash, thawed1/2 teaspoon salt1/8 teaspoon white pepper
Preparation
In a Dutch oven, saute onion and garlic in butter for 2-3 minutes or until tender. Add the rice; cook and stir for 1 minute or until rice is glossy and coated with butter. Stir in wine; cook for 2 minutes or until wine is absorbed.
Stir in the remaining ingredients and bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until rice is tender. Let stand, uncovered, for 10 minutes before serving.
