Risotto Primavera

Taken from Paved With Good Intentions

1/2 pound asparagus
5-6 cups homemade chicken stock
1/2 teaspoon saffron strands, crumbled
2 tablespoons butter
3 tablespoons olive oil
1 medium red onion, diced
1 smallish carrot, diced
2 small zucchini, diced
1/2 teaspoon salt
2 cups Arborio rice
1/2 cup dry white wine
1/2 cup thawed frozen peas
1/2 cup Parmesan cheese, plus extra for the table
Salt and pepper to taste

Cut off the tips of the asparagus and dice the top half of the stalks (discard the rest), and set the diced asparagus aside.

Bring the stock to a steady simmer in a saucepan. Add saffron to stock.

Melt 2 tablespoons of the butter with the olive oil in a heavy-bottomed saucepan. Add the onion and cook for about 6 minutes, until its golden.

Add the carrot and cook for 5 minutes more. Add the zucchini, diced asparagus, and ½ teaspoon salt, and cook for about 5 minutes more.

Add the rice and stir until it is coated with the oil. Add the wine and cook, stirring, until it has evaporated, about 3 minutes. Now slowly add enough simmering stock to cover the rice, and cook, stirring, until it has evaporated. Keep adding, stirring, and evaporating for about 20 minutes, until the rice is soft on the outside and still has a bit of a bite at the center. Remove the pan from the heat, and add the peas and cheese. Taste for salt and pepper, and serve with extra cheese for people to add to their own taste.

Serves 4.