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Summer Squash Risotto with Fresh Garlic, Petite Peas & Basil

kept byElyn7071

2 Tbsp. Olive Oil
1/2 cup Vidalia Onion, chopped
2 garlic cloves, or 1 stalk fresh garlic, finely minced
1/4 cup white wine
4-5 cups organic vegetable broth
1 cup Arborio rice
2 medium yellow squash
1/2 cup frozen, thawed petite peas
1/4 cup fresh basil, julienned
1 Tbsp. vegan margarine (Earthy-B is all I use!)
Freshly ground pepper



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