3 Tbsp olive oil, divided
1 lb sugar snap peas, trimmed and cut in half
2 zucchini, halved lengthwise and sliced
2 summer squash, halved lengthwise and sliced
2 cups arborio rice
2 cloves garlic, minced
1 cup dry white wine (or use vegetable broth)
6 cups vegetable broth, heated
½ cup freshly grated Parmesan cheese
2 Tbsp lemon juice
Heat 1 Tbsp oil in a large deep skillet over medium heat.
Add sugar snap peas, zucchini and squash; cook 7 minutes or until browned.
Remove vegetables from skillet. Heat remaining oil in skillet; add rice and garlic.
Cook 2 minutes, stirring frequently. Add wine, and cook 5 minutes or until almost evaporated. Add warm broth, 1 cup at a time, stirring constantly until liquid is absorbed after each addition.
Add vegetables, Parmesan cheese and lemon juice; cook 2 minutes or until thoroughly heated.