Ingredients

• 2 C white wine, divided
• 4-6 C stock (chicken or vegetable)
• 1 1/2 T honey
• 2-3 T lemon juice, plus a little more for serving
• 2 T olive oil, plus a little more for serving
• 1 spring onion, diced
• 3-4 C summer squash, chopped into small pieces
• to taste salt
• to taste pepper
• 3 cloves garlic, diced
• 1 green garlic, diced
• 1 1/2 C arborio rice
• 1 C basil, cut in a chiffonade (roll it up and cut into little strips)
• 1 C parmesan cheese, grated
• lemon juice, for serving

Instructions

1. In a medium sauce pan, combine 1 C wine, stock, honey, and lemon juice. Bring to a boil. Reduce to a simmer (or turn off and cover).
2. Heat a medium or large sauce pan over medium heat. Add olive oil. When it's hot, add onion, squash, salt, and pepper. Cook 3-5 minutes.
3. Add garlic and green garlic, cook for 1 minute.
4. Add rice, cook for 1 minute.
5. Add 1 C wine, cook for 1 minute or so, stirring to deglaze the pan.
6. Add 1 C of the hot stock mixture to rice pan. Stir. Cook about 3 minutes, or until the liquid is mostly absorbed.
7. Repeat until rice is tender, creamy, starchy. (You may use all the liquid and need more: add water or more stock, heat. Or, you may not need it all: refrigerate or freeze leftovers.) It will take about 30-40 minutes.
8. Remove from heat. Add basil. Stir for about a minute.
9. Add parmesan cheese, stir to combine.
10. Taste and adjust seasoning if needed.
11. Serve topped with fresh basil, grated parmesan, and a squeeze of lemon juice.