Risotto Primavera

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40 minutes Prep: 15 minutes Cook: 25 minutes

819 calories per serving view nutrition facts

Ingredients

1/2	each	lemon
5 1/2	cups	chicken broth	approximately
3	tablespoons	olive oil
1	large	onion	finely chopped
1	Stalk	celery	cut into pieces
1 1/2	cups	arborio rice
2	medium	potatoes	peeled and cubed
4	ounces	green beans	fresh, trimmed
3	medium	tomatoes	seeded, cut into pieces
1	small	carrot	peeled, cut into pieces
4	ounces	asparagus	trimmed
1 1/4	cups	green peas	shelled, fresh, or frozen, thawed
1	can	artichoke hearts	water packed, drained
1	x	salt and black pepper	to taste
1/4	cup	butter	unsalted, cut into pieces
1	cup	parmesan, parmigiano-reggiano cheese, grated	grated

Directions

Bring chicken stock to a simmer in a medium saucepan. Reduce heat to low. Cover and keep warm.

Heat oil in large heavy saucepan over medium heat. Add onion and celery and sauté 3 minutes.

Add rice and stir about 30 seconds. Add potatoes, beans, tomatoes and carrot and sauté 10 minutes, adding a bit of stock if it becomes too dry.

Add 1/2 cup of stock to rice, reduce heat and simmer until liquid is absorbed, stirring frequently.

Continue adding stock a half cup at a time, stirring frequently and allowing each addition to be completely absorebed before adding another.

Add artichokes, asparagus and peas about half way through the process when a little more than half the stock has been used.

Continue adding stock in the same manner until rice is tender but still slightly firm to the bite. Remove from heat. Season with salt and pepper. Stir in butter, then cheese.

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