Summer Vegetable Risotto

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Serves: 4 to 6

Prep Time: 10 minutes

Cook Time: 30 minutes

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Ingredients

2 quarts low-sodium chicken or vegetable stock

2 tablespoons butter

1 small onion, finely chopped

2 cups Arborio rice

1 cup dry white wine

1/2 cup sliced asparagus (1/2-inch pieces)

1/2 cup diced zucchini

1/2 cup diced yellow squash

1/2 cup fresh or frozen peas

1 cup shredded Italian-style cheese blend

1 tablespoon snipped fresh thyme or basil

2 Roma tomatoes, seeded and diced

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper, plus additional for serving

Cracked black pepper

1/2 cup shaved Parmesan

Preparation

01In a large saucepan over medium heat, bring the stock to a simmer. Turn the heat to low and keep hot (not boiling)throughout the cooking process.

02In another large saucepan over medium heat, melt the butter. Add the onion and cook until softened, approximately 5 minutes.

03 Add rice, stir to thoroughly coat. Add wine, stir until it has almost evaporated. Add the heated stock, 1 cup at a time, stirring constantly until each cup is absorbed. (If necessary, turn heat to low to keep at a constant low simmer.)

04When the stock is nearly gone, add the asparagus, zucchini, yellow squash, and peas. Continue to cook, stirring frequently, until the liquid has been absorbed and the rice is tender but still slightly firm. (You may not need to use all the stock. The risotto should be very creamy-not quite soupy, but almost.)

05Gently stir in the Italian-style cheese and the thyme. Stir in the tomatoes. Add the salt and ground pepper.

06 Top with cracked pepper and shaved Parmesan. Serve immediately.

Italian