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Heat the vegetable broth in a saucepan until warm.
Heat olive oil over medium high heat in a large dutch oven. Add the onion and saute until soft, about 4 minutes. Add the garlic and cook for 30 seconds. Add the arborio rice and toast the rice for 3-4 minutes. Pour in the wine and stir. Cook until most of the wine has evaporated. Lower heat to medium.
Add a ladleful of the broth and cook, stirring, until the liquid is absorbed. Continue stirring and adding the hot broth a ladleful at a time, until the liquid is absorbed each time before adding more.
You might not need all the broth. When you add the the last third of the broth, add in the zucchini and squash. Continue cooking until the rice is tender and creamy, about 18-24 minutes. Add salt and pepper to taste.
Remove from heat and add the parsley, basil, and nutritional yeast if using.