2 quarts low-sodium chicken or vegetable stock
2 tablespoons butter
1 small onion, finely chopped
2 cups Arborio rice
1 cup dry white wine
1/2 cup sliced asparagus (1/2-inch pieces)
1/2 cup diced zucchini
1/2 cup diced yellow squash
1/2 cup fresh or frozen peas
1 cup shredded Italian-style cheese blend
1 tablespoon snipped fresh thyme or basil
2 Roma tomatoes, seeded and diced
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper, plus additional for serving
Cracked black pepper
1/2 cup shaved Parmesan
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