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Summer Squash Risotto with Fresh Garlic, Petite Peas & Basil
Ingredients
  • 2 Tbsp. Olive Oil
  • ½ cup Vidalia Onion, chopped
  • 2 garlic cloves, or 1 stalk fresh garlic, finely minced
  • ¼ cup white wine
  • 4 to 5 cups organic vegetable broth
  • 1 cup Arborio rice
  • 2 medium yellow squash
  • ½ cup frozen, thawed petite peas
  • ¼ cup fresh basil, julienned
  • 1 Tbsp. vegan margarine (Earthy-B is all I use!)
  • Freshly ground pepper
Steps
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