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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)
• 1/2 cup dry white wine
• 1/4 teaspoon pepper
• 1 Roma tomato, halved, squeezed of seed, and diced
• 2 tablespoons chopped mint (optional)

Description

Risotto With Spring Vegetables - A Recipe From Food Network Canada. With Less Than Half The Usual Oil, Butter, And Cheese, This Recipe Is Quite A Bit Less Rich Than The Traditional, But Slow-cooked Zucchini Contributes To A Soft, Silky Texture. Only 489

Food Network Canada