1. Combine water and milk in a large saucepan and bring to a simmer (do not let boil) over medium-high heat; reduce heat to very low to keep liquid warm.
2. In a second large saucepan, heat oil over medium-high heat. Add shallots and saute until soft, 3 to 4 minutes. Add rice and stir to coat with the oil. Add wine and bring to a simmer until absorbed.
3. Add 1/2 cup of the milk-water mixture to the rice, stirring frequently. When liquid is almost absorbed, add another 1/2 cup of hot liquid, continuing to stir frequently until almost absorbed. Repeat until about 1 cup of the liquid remains.
4. After about 25 minutes, check the rice by tasting a bit. When it is al dente (firm but slightly tender), add tomatoes, green beans, and squash, stirring to incorporate. Add another 1/2 cup of liquid and stir, allowing the vegetables to cook in the liquid and hot rice. If needed, add remaining 1/2 cup liquid.
5. When rice is tender and vegetables firm-tender, add butter and stir in until melted and incorporated. Remove from heat and stir in Parmesan and sliced basil. Transfer to a serving bowl.
6. Divide among 6 bowls. Garnish with basil sprigs and additional grated Parmesan if desired and serve immediately or at room temperature.
Source: Hannaford fresh Magazine, July - August 2014