Ingredients:
- •Medium carrot, peeled
- •4 Tablespoons olive oil
- •8 Ounces slender asparagus spears, trimmed, cut on diagonal into 1-inch pieces
- •Medium zucchini, trimmed, quartered lengthwise, seeded, cut on diagonal into 1-inch pieces
- •Medium-size yellow crookneck squash, trimmed, quartered lengthwise, seeded, cut on diagonal into 1- 4 inch pieces
- •1/2 cups (or more) low-salt chicken broth
- •Large white onion, finely chopped
- •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
- •1/3 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
Method:
- Cut 1/4-inch slice off 1 long side of carrot to stabilize.
- Cut lengthwise into 1/8-inch-thick slices.
- Stack half of slices and cut lengthwise into 1/8-inch-thick strips.
- Cut strips crosswise into 1/8-inch cubes.
- Repeat with remaining slices.
- Heat 1 tablespoon oil in heavy large skillet over medium-high heat.
- Add asparagus, zucchini, and crookneck squash; sprinkle with salt and pepper.
- Sauté until vegetables begin to soften, about 2 minutes.
- Set vegetables aside.
- Bring broth to simmer in medium saucepan over low heat.
- Cover and keep warm.
- Heat 3 tablespoons oil in heavy large pot over medium-high heat.
- Add onion and cubed carrot.
- Sauté until onion begins to soften, about 2 minutes.
- Add rice; stir until rice is translucent at edges but still opaque in center, about 3 minutes.
- Add wine and simmer until absorbed, stirring occasionally, about 3 minutes.
- Add 1 cup warm broth and baby carrots.
- Simmer until broth is almost absorbed, stirring often, about 4 minutes.
- Add 2 cups more broth, 1 cup at a time, allowing each addition to be absorbed before adding next and stirring frequently, about 10 minutes.
- Mix in sautéed vegetables and 1 cup broth. Simmer until broth is just absorbed, stirring often, about 5 minutes.
- Add 1 1/3 cups cheese, peas, butter, and 1/2 cup broth.
- Simmer until butter melts, rice and vegetables are just tender, and risotto is creamy, stirring often and adding more broth by 1/4 cupfuls if risotto is dry, about 3 minutes longer.
- Mix in basil; season with salt and pepper.
- Transfer risotto to large shallow bowl.
- Sprinkle with pine nuts. Serve, passing additional cheese separately.