Summer Vegetable Risotto

 
Ingredients:
1/2 cup extra virgin olive oil
1 onion, diced
2 cloves garlic, minced
2 cups arborio rice
1 cup dry white wine
6 cups chicken or vegetable stock, hot
1/2 cup frozen peas, thawed
1/2 cup asparagus, julienned
1/2 cup summer squash, julienned
1/2 cup zucchini, julienned
1/4 cup carrots, julienned
1/2 cup parmesan, grated
4 tbsp unsalted butter, diced
Salt and pepper, to taste

Directions:
In a saucepan, heat olive oil over medium heat; add onion and garlic until soft (3 – 4 minutes). Add the rice and continue to stir until rice is coated with oil. Add white wine and continue cooking until all liquid has been absorbed by rice. Pour in enough chicken stock to completely cover rice (about 3 cups) and continue to cook, stirring frequently, until all of the liquid has been absorbed. Pour in 1 cup more chicken stock and cook until it has been absorbed. Repeat this step until all of the remaining stock is gone, and continue to cook until rice is tender but still very chewy and most of the liquid has been absorbed. Meanwhile, heat up a small amount of olive oil over medium heat; sauté asparagus, carrots, peas, squash, and zucchini until soft. Add vegetables to risotto and reduce the heat to very low so the risotto no longer simmers. Stir in parmesan and butter; season to taste. Serve immediately to maintain the perfect, creamy texture!