Ingredients

• 2 cans (14.5 ounces each) reduced-sodium chicken broth
• 3 tablespoons butter
• 1 to 2 large green or yellow squash, cut into ½-inch cubes
• Coarse salt and freshly ground pepper
• ½ cup finely chopped onion
• 1 ½ cups Arborio rice
• ½ cup Little Vineyards 2025 Sauvignon Blanc
• 1 cup frozen peas, thawed
• ½ cup grated Parmesan cheese, plus more for garnish

Instructions

• Heat the broth and 2 ½ cups water in a saucepan over low heat; keep warm. Meanwhile, melt 2 tablespoons of the butter in a 3-quart saucepan over medium heat. Add the squash and season with salt and pepper. Cook, stirring often, until the squash is golden, 8 to 10 minutes. Transfer the squash to a plate.
• Reduce the heat to medium-low. Add the onion; cook until soft. Season with 1 teaspoon salt and ¼ teaspoon pepper. Raise the heat to medium. Add the rice; cook, stirring, until translucent around the edges. Add the wine; cook until absorbed.
• Cook the rice, adding 1 cup hot broth at a time (stirring until almost all the liquid is absorbed before adding more), until tender, 25 to 30 minutes.
• Add the squash and peas (optional: add roasted asparagus); cook until the peas are bright green. Remove from the heat. Stir in the remaining tablespoon of butter and the Parmesan. Serve topped with more cheese