Vegetable Risotto

Ingredients

• 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