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Risotto Primavera

1 yellow onion
6 fresh mushrooms, brushed clean
1 green or red bell pepper (eapsicum)
I yellow zucchini and/or crookneck squash
1/2 pound asparagus
3-31/4 cups roasted vegetable stock or low sodium chicken broth
2 tablespoons olive oil
11/4 cups Arborio rice or other medium-grain white rice
1/4 cup dry white wine
1/4 cup freshly grated Parmesan cheese
Salt and freshly ground

Thinly slice the onion and the mushrooms. Halve the bell pepper
through the Stem end; remove the stem, ribs and seeds. Cut into
long strips about 1/4 inch wide. Quarter the zucchini or crookneck
squash lengthwise; cut crosswise into pieces 1/4 inch thick. Cut
off the top 2 inches from each asparagus spear (save the bottoms
for another use); cut on the diagonal into pieces 1/4 inch thick
Set the vegetables aside separately Pour the stock or broth into
a saucepan and bring to a simmer. Adjust the heat to maintain a
gentle simmer. Meanwhile, in a large saucepan or deep nonstick
frying pan over medium-low heat, warm the olive oil. When hot, add
the onion and mushrooms and saute, stirring, until softened, about
3 minutes. Add the rice and stir until the kernels are coated with
the oil, about 2 minutes more. Add the wine and cook, stirring
frequently, until most of it has been absorbed, about 3 minutes.

Reduce the heat to low and add the bell pepper and 1 cup of the
hot stock or broth. Cook, stirring frequently, until most of has
been absorbed, about 5 minutes. Add the squash and asparagus and
another 1 cup of the hot stock or broth and simmer, stirring often,
until most of it has been absorbed. Add another 1 cup of the hot
stock or broth and simmer, stirring occasionally, until it has been
absorbed and the risotto has a creamy consistency Taste the rice;
if it is hard in the center, add the remaining 1/4 cup stock or
broth and smimer, stirring, until absorbed and the grains are tender
but slightly al dente (firm to the bite). Total cooking time is
about 25 minutes. Stir in the Parmesan cheese and season to taste
with salt and pepper. Serve at once. Serves 4.


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