Risotto Primavera

Recipe Ingredients

1/2		Lemon
5 1/2 cups	1303ml	Chicken stock --
		Approximately
3 tablespoons	45ml	Olive oil
1 tablespoon	15ml	Onion - finely chopped (large)
1		Celery - **
1 1/2 cups	240g / 8.5oz	Arborio rice
2 cups	474ml	Potatoes - peeled and cubed (medium)
4 oz	113g	Fresh green beans - trimmed
		**
3		Tomatoes - seeded ** (medium)
1		Carrot - peeled ** (small)
4 oz	113g	Asparagus - trimmed **
1 1/4 cups	296ml	Shelled fresh peas - or
		Frozen - thawed
1		Water-packed artichoke - hearts, drained
		Salt and freshly ground
		Pepper - to taste
1/4 cup	49g / 1.7oz	Unsalted butter - cut into
1 cup	146g / 5.1oz	Parmesan cheese - freshly
		Grated

Recipe Instructions

* Keep immersed in water to avoid discoloration. ** cut into 1/4" pieces

Bring chicken stock to a simmer in a medium saucepan. Reduce heat to low. Cover and keep warm.

Heat oil in large heavy saucepan over medium heat. Add onion and celery and saute 3 minutes. Add rice and stir about 30 seconds. Add potatoes, beans, tomatoes and carrot and saute 10 minutes, adding a bit of stock if it becomes too dry.

Add 1/2 cup of stock to rice, reduce heat and simmer until liquid is absorbed, stirring frequently. Continue adding stock a half cup at a time, stirring frequently and allowing each addition to be completely absorbed before adding another.

Add artichokes, asparagus and peas about half way through the process when a little more than half the stock has been used. Continue adding stock in the same manner until rice is tender but still slightly firm to the bite. Remove from heat.

Season with salt and pepper. Stir in butter, then cheese.

Source:
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