Risotto primavera -1

Yield: 1 Servings

Measure Ingredient
½ Lemon
5½ cup Chicken Stock --
3 tablespoons Olive Oil
1 large Onion -- finely chopped
1 Stalk Celery -- **
1½ cup Arborio Rice
2 mediums Potatoes -- peeled & cubed
4 ounces Fresh Green Beans -- trimmed
3 mediums Tomatoes -- seeded **
1 small Carrot -- peeled **
4 ounces Asparagus -- trimmed **
1¼ cup Shelled Fresh Peas -- or
Frozen, thawed
1 can Water-Packed Artichoke Hearts -- drained
Salt And Freshly Ground
Pepper -- to taste
¼ cup Unsalted Butter -- cut into
1 cup Parmesan Cheese -- freshly

* Keep immersed in water to avoid discoloration. ** cut into ¼" 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 ½ 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 absorebed 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.

Recipe By : Patricia Williams <PIE@...>

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