Risotto Primavera

Ingredients

• 11.5 ounces arborio rice medium-grain white
• 8 ounces asparagus trimmed
• 8  baby carrots trimmed to 1/2 inch peeled
• 0.3 cup butter cut into 1-inch pieces ()
• 1 medium carrots peeled
• 0.8 cup wine dry white
• 0.5 cup basil fresh thinly sliced
• 4.5 cups chicken broth ()
• 4 tablespoons olive oil 
• 4 ounces parmesan cheese freshly grated
• 6 servings parmesan cheese freshly grated
• 1 cup peas frozen thawed
• 0.3 cup pinenuts toasted
• 1 medium size baby squash yellow trimmed seeded quartered
• 1 large onion white finely chopped
• 1 medium zucchini trimmed seeded quartered

Equipment

• bowl
• frying pan
• sauce pan
• pot

Directions

1. Cut 1/4-inch slice off 1 long side of carrot to stabilize.
2. Cut lengthwise into 1/8-inch-thick slices. Stack half of slices and cut lengthwise into 1/8-inch-thick strips.
3. Cut strips crosswise into 1/8-inch cubes. Repeat with remaining slices.
4. Heat 1 tablespoon oil in heavy large skillet over medium-high heat.
5. Add asparagus, zucchini, and crookneck squash; sprinkle with salt and pepper. Sauté until vegetables begin to soften, about 2 minutes. Set vegetables aside.
6. Bring broth to simmer in medium saucepan over low heat. Cover and keep warm.
7. Heat 3 tablespoons oil in heavy large pot over medium-high heat.
8. Add onion and cubed carrot. Sauté until onion begins to soften, about 2 minutes.
9. Add rice; stir until rice is translucent at edges but still opaque in center, about 3 minutes.
10. Add wine and simmer until absorbed, stirring occasionally, about 3 minutes.
11. Add 1 cup warm broth and baby carrots. Simmer until broth is almost absorbed, stirring often, about 4 minutes.
12. Add 2 cups more broth, 1 cup at a time, allowing each addition to be absorbed before adding next and stirring frequently, about 10 minutes.
13. Mix in sautéed vegetables and 1 cup broth. Simmer until broth is just absorbed, stirring often, about 5 minutes.
14. Add 1 1/3 cups cheese, peas, butter, and 1/2 cup broth. Simmer until butter melts, rice and vegetables are just tender, and risotto is creamy, stirring often and adding more broth by 1/4 cupfuls if risotto is dry, about 3 minutes longer.
15. Mix in basil; season with salt and pepper.
16. Transfer risotto to large shallow bowl.
17. Sprinkle with pine nuts.
18. Serve, passing additional cheese separately.