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PdfPut diced mushroom squash and zucchini and a deep sauté pan or Dutch oven with some oil on medium heat.
Sauté until soft, then add onions. Sauté for about two more minutes.
Add garlic, sauté for 30 more seconds.
If desired, use white wine to glaze the pan/Dutch oven or use some stock/broth.
Add the dry rice, sauté for about two minutes until rice is translucent. Add in the Italian seasoning.
Begin to add the stock about half a cup at a time and let it absorb until the pan is almost dry, but not fully. Be careful not to let it get too dry or scorch repeat until desired doneness.
Top with Parmesan cheese (optional) and serve immediately.