INGREDIENTS
7 cups
vegetable stock
2 tbsp
extra virgin olive oil
1/2 cup
onion
1 serving
salt
1 lb
summer squash
1 1/2 cups
carnaroli rice
1
to 2 garlic cloves
1 serving
pepper
1/2 cup
sauvignon blanc
2 tsp
lemon zest
1 tbsp
lemon juice
2 tbsp
flat-leaf parsley
1/2 cup
parmesan cheese