Name: Risotto Primavera
Yield: Makes 6 to 8 first-course servings
Ingredients: 1 medium carrot, peeled; 4 tablespoons olive oil; 8 ounces slender asparagus spears, trimmed, cut on diagonal into 1-inch pieces; 1 medium zucchini, trimmed, quartered lengthwise, seeded, cut on diagonal into 1-inch pieces; 1 medium-size yellow crookneck squash, trimmed, quartered lengthwise, seeded, cut on diagonal into 1-inch pieces; 4 1/2 cups (or more) low-salt chicken broth; 1 large white onion, finely chopped; 1 3/4 cups (11 1/2 ounces) arborio rice or medium-grain white rice; 3/4 cup dry white wine; 8 baby carrots, peeled, tops trimmed to 1/2 inch; 1 1/3 cups freshly grated Parmesan cheese (about 4 ounces); 1 cup frozen peas, thawed; 1/4 cup (1/2 stick) butter, cut into 1-inch pieces; 1/2 cup thinly sliced fresh basil leaves; 1/4 cup pine nuts, toasted; Additional freshly grated Parmesan cheese

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Risotto PrimaveraBrian Leatart

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