|
Heat and keep chicken broth very hot but not boiling, while preparing the risotto.
Heat 2 tablespoons olive oil in a large skillet and add squash. Cook stirring for 2 minutes.
Add asparagus and zucchini, season with salt and pepper and cook until crisp tender.
Remove from fire and set aside.
Heat remaining olive oil in a large pan and sauté onion and diced carrot until tender. Stir in rice and cook until rice is translucent. Add wine and simmer until absorbed. Add 1 cup chicken broth and stir until broth is almost absorbed. Add more broth, 1 cup at a time, while stirring, allowing each addition to be absorbed before adding next. After rice has been cooking for 10 minutes stir in vegetable mixture and continue adding chicken broth 1 cup at a time until rice is cooked “al dente” (Rice will cook in 20 minutes, approximately).
When rice is almost done add parmesan cheese, peas, butter and ½ cup of broth. Cook 2 minutes longer and add basil. Correct seasoning and serve.
Transfer risotto to a large bowl and sprinkle extra parmesan cheese over.
Serve, passing additional cheese separately.
|
