Ingredients:
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 onions, 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 white 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
Directions:
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 (or short-grain 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.
Stir in 2 more tablespoons butter, 2 tablespoons Parmesan cheese, salt, pepper, chopped mint, grated lemon peel, peas, and reserved vegetables.
Serve with additional Parmesan cheese.
Servings: 6
Time preparation: 75 min.
Time total: 75 min.