Risotto Primavera

Total Time: 1 hr 15 mins Preparation Time: 1 hr 15 mins

Ingredients

• Servings: 6
• 1/2 lb thin asparagus, trimmed and cut into 1/2-inch pieces
• 2 medium carrots, scraped and diced into 1/4-inch pieces
• 2 large zucchini, diced into 1/4-inch pieces
• 1 large yellow squash, diced into 1/4-inch pieces
• 2 1/2 cups chicken broth
• 3 cups water
• 3 tablespoons olive oil, divided
• 3 tablespoons butter, divided
• 1 cup onion, minced and divided
• 2 teaspoons minced garlic
• 2 1/4 cups arborio rice (1 pound) or 2 1/4 cups short-grain rice (1 pound)
• 1/2 cup dry wine
• 2 tablespoons freshly grated parmesan cheese, plus more for serving
• 3/4 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 2 tablespoons chopped fresh mint
• 1/2 teaspoon grated lemon peel
• 1/2 cup frozen peas

Recipe

• 1 have the asparagus, carrots, zucchini, and yellow squash cut up and ready. set these vegetables aside. bring the chicken broth and water just to a simmer in a medium saucepan; keep warm.
• 2 heat 1 tablespoon each olive oil and butter in a large saucepan over medium heat. add 1/2 cup minced onion and the minced garlic; cook 3 minutes. add asparagus and carrots; cook 2 minutes. add zucchini and yellow squash; cook until just tender, about 2 minutes more. transfer to a bowl and set aside.
• 3 heat 2 more tablespoons olive oil in same sauce pan over medium heat. add 1/2 cup more minced onion and cook 3 minutes. add the arborio rice (or short-grain rice), stirring to coat. stir in the dry wine and cook until almost absorbed, 2 to 3 minutes. add 3/4 cup reserved broth and cook, stirring constantly, until almost absorbed. simmer, adding broth 1/2 cup at a time, stirring constantly until broth is absorbed before adding more, about 20 minutes. rice will be creamy and just tender.
• 4 stir in 2 more tablespoons butter, 2 tablespoons parmesan cheese, salt, pepper, chopped mint, grated lemon peel, peas, and reserved vegetables.
• 5 serve with additional parmesan cheese.