Vegetable Risotto

• 1 cup chopped onion
• 2 teaspoons minced garlic
• 1/3 cup butter, cubed
• 1-1/2 cups uncooked arborio rice
• 1 cup white wine
• 4 cups chicken broth or vegetable broth
• 3 cups fresh broccoli florets
• 2 cups chopped yellow summer squash
• 2 cups frozen peas, thawed
• 1 package (10 ounces) frozen cooked winter squash, thawed
• 1/2 teaspoon salt
• 1/8 teaspoon white pepper

1. 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.
2. 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.

onion, garlic, butter, arborio rice, white wine, chicken broth, fresh broccoli florets, frozen peas, frozen cooked winter, salt, white pepper

Taken from www.tasteofhome.com/recipes/vegetable-risotto/ (may not work)