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Recipe Tags: Time To Make Course Main Ingredient Cuisine Preparation Occasion Low Protein Healthy Main Dish Side Dishes Rice Vegetables European Dinner Party Low Fat Romantic Spring Italian Dietary One Dish Meal Low Sodium Low Cholesterol Seasonal Low Saturated Fat Low Calorie Comfort Food Healthy 2 Low In Something Pasta Rice And Grains Short Grain Rice Asparagus Squash Taste Mood 4 Hours Or Less

Risotto Primavera

Arborio rice, grown in northern italy, is the type preferred for risotto. Serve as an entree or first course. The key to success: have all your ingredients ready before you start.

Steps

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.
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.
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 , stirring to coat.
Stir in the dry white 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.

Ingredients

asparagus, carrots, zucchini, yellow squash, chicken broth, water, olive oil, butter, onion, garlic, arborio rice, dry white wine, parmesan cheese, salt, fresh ground black pepper, of fresh mint, lemon peel, frozen peas