Risotto with yellow squash and peas

In a large saucepan, sauté sliced yellow squash, frozen peas, mushrooms, onion, and garlic in olive oil over medium heat until crisp–tender. Stir in rice and cook for an additional 3 minutes, stirring frequently. Meanwhile, heat broth in a small saucepan. Ladle approximately 1/2 cup of the warm chicken broth into the vegetable–rice mixture. Stir the mixture frequently, allowing each 1/2 cup of broth to be absorbed before adding another 1/2 cup. Continue stirring and adding broth until rice is just tender, and texture is creamy. Add fresh basil, black pepper, and Parmesan cheese. Heat through an additional 3 minutes, stirring constantly. Discard any remaining broth. Serve immediately.