Prep time: 10 min. Total time: 25 min.

1 T. vegetable oil
1 small onion, chopped
2 medium zucchini and/or summer squash halved and sliced into 1/2" pieces
2 c. mushrooms, cleaned and sliced
1 c. Arborio rice, rinsed
2 c. water
2 c. chicken or vegetable stock 
1/2 c. dry white wine
1 1/2 T. fresh basil, minced
salt and black pepper to taste
1/2 - 1 c. grated Parmesan cheese

In a large deep skillet, heat vegetable oil on medium and cook onion for 2-3 minutes until fragrant. Add squash and mushrooms; cook for 2 more minutes, stirring frequently.

Add rice and basil, stir to combine. Adjust heat to medium-high.

Add 1/4 cup stock. Cook until stock is absorbed, stirring frequently. Continue adding remaining stock and water, alternating, about 1/4 cup each time, stirring and cooking until liquid is absorbed.

Add wine, stir and cook until absorbed. Rice should be tender but slightly al dente. If not, continue adding extra water/stock, cooking and stirring until done.

Add Parmesan cheese and stir to combine. Season with salt and pepper to taste.

Serves: 2 -4