INGREDIENTS
2
Tbsp. olive oil
1/2
cup onion (diced)
1
lb. summer squash (large diced)
1 tsp
sea salt
1/2 tsp
black pepper
1 1/2
cups Arborio rice
1 tbsp
garlic (minced)
1
cup dry white wine
4
cups chicken stock
zest of 1 lemon
2 tbsp
lemon juice
2
Tbsp. flat-leaf parsley (finely chopped)
1/2
cup Parmesan cheese (grated)