Early Summer Risotto with New Garden Vegetable & Herbs

INGREDIENTS

4 cups

vegetable stock

small or 4 baby yellow squash

baby carrots, scrubbed

1/2 cup

new peas, shelled

3 tbsp

salted butter, divided

1 tbsp

extra virgin olive oil

3/4 cup

diced onion (I like to use red)

1 cup

Arborio rice

1/4 cup

dry white wine or vermouth

1 cup

freshly grated Parmesan

salt

1/4 tsp

freshly ground white pepper (black works too)

2 tbsp

chopped fresh basil

1 tsp

fresh thyme leaves