Risotto with Spring Vebetables

I like spring.  It is not my favourite season that would be summer, followed by all but it is in third place.  What I like most about spring is the awakening of new life and finally have fresh local produce.  I bought some fresh Ontario grown produce the other day and I just knew I had to make this risotto.  Believe ir or not this risotto is fairly healthy for you due to the increased quantity of vegetables and the decreased quantity of butter and cheese.  However the zuchinni helps to contribute to the overall creaminess.  I hope what you enjoy this as much as my family did.

Risotto with Spring Vegetables

Ingredients

• 1 tablespoon olive oil
• 1/4 cup chopped onion
• 1 clove garlic, chopped
• 2 medium (about 12 ounces) zucchini, trimmed, halved lengthwise, sliced 1/4- to 1/3- inch thick
• 4 1/2 to 5 cups low-sodium chicken broth
• 1 pound medium asparagus, ends trimmed
• 1/2 cup frozen peas, thawed
• 6 tablespoons grated Parmesan cheese
• 2 tablespoons slivered basil
• 3/4 teaspoon salt
• 1 tablespoon unsalted butter
• 1 1/2 cups short-grain rice (Arborio or Carnaroli)
• 1/4 teaspoon pepper
• 1 Roma tomato, halved, squeezed of seed, and diced
• 2 tablespoons chopped mint (optional)

Directions

1. Combine the oil and onion in a large saucepan over medium heat and cook, stirring occasionally, until the onion is translucent, 2 to 3 minutes. Add the garlic and cook 1 minute. Add the zucchini, turn the heat to medium-low, and cook until softened and lightly browned, 18 to 20 minutes.
2. Meanwhile, bring the 5 cups stock to a simmer in a saucepan wide enough to hold the asparagus. Add the asparagus and simmer until barely tender, about 3 minutes. Remove with a slotted spoon or tongs. Cut off the tips in nice sized pieces (about 1 1/2 inches), and cut the stalks into smaller, bite-sized pieces; transfer to a bowl. Add the peas, 1/4 cup of the cheese, and 1 tablespoon basil; set aside. Put a lid over the stock, and reduce the heat to very low so that the stock barely simmers.
3. When the zucchini is cooked, stir in 1/2 teaspoon salt, and the remaining 1 tablespoon of the basil. Add the butter and the rice, increase the heat to medium-high, and cook, stirring with a wooden spoon, until the rice is translucent, 1 to 2 minutes. Add 1/2 cup o the stock and cook, stirring, until most of the liquid has evaporated, about 1 minute. Add 1/2 cup simmering stock and cook, stirring frequently, until most of the liquid has been absorbed, about 2 minutes. Continue adding the broth, about 1/2 cup at a time, and cooking, stirring frequently, until the rice is just tender and the mixture is creamy and has the texture of loose porridge, 17 to 20 minutes. The rice mixture should bubble away at a good clip. (You may not use all of the stock.) Stir in the reserved contents of the bowl and season with the remaining 1/4 teaspoon salt, and the pepper.
4. Divide the risotto between 4 serving bowls. Sprinkle each with some of the chopped tomato, the remaining cheese, and the mint, if using. Serve immediately.