6 cups canned low-sodium vegetable broth or homemade stock, more if needed
3 tablespoons olive oil
1 1/2 cups arborio rice
1/2 cup dry white wine
1 teaspoon minced garlic
1/4 teaspoons salt
1/4 teaspoon fresh-ground black pepper
2/3 cup dry-packed sun-dried tomatoes, chopped into 1/4" pieces
1 cup frozen peas
1 cup diced zucchini
1 cup shredded Asiago cheese
1/4 cup store-bought or homemade pesto
1/4 cup fresh chopped basil
1/3 cup grated Parmesan

In a medium saucepan, bring the broth to a simmer. In a large pot, heat the oil over medium heat. Add the zucchini and garlic, stirring occasionally for about 5 minutes.

Add the rice to the pot and stir until it begins to turn opaque, about 2 minutes. Add the wine and salt and cook, stirring frequently, until all the wine has been absorbed.

Add the sun-dried tomatoes and about 1/2 cup of the simmering broth to the rice and cook, stirring frequently, until the broth has been completely absorbed. The rice and broth should bubble gently; adjust the heat as needed. Continue cooking the rice, adding broth 1/2 cup at a time and allowing the rice to absorb the broth before adding the next 1/2 cup.

After about 20 minutes add the frozen peas and more broth. Continue adding broth and stirring until the peas are cooked and the rice is tender, about 5-10 minutes. You may not need to use all of the liquid, or you may need more broth or some water.

Once the rice is done and most of the liquid absorbed, stir in the pepper, pesto, Parmesan and 2/3 cup of Asiago. Stir until the cheese has melted and fully integrated into the risotto. Divide the risotto into 4-6 servings. Sprinkle with additional Asigo and fresh basil.

Serve immediately.