Ingredients

1 tablespoon extra virgin olive oil
1 tablespoon unsalted butter
½ cup finely chopped shallot or onion
1/2 cup finely diced (1/8-inch) carrot
¼ cup finely diced (1/8-inch) celery
1 clove garlic, peeled and finely chopped
2 teaspoons basil
2 cups Arborio rice
½ cup dry white wine or vermouth
1 teaspoon kosher salt
5 cups low sodium chicken or vegetable broth/stock, divided
½ pound asparagus, cut into 1-inch lengths
1 cup peas (fresh or frozen thawed)
1 cup shredded snow peas
1 cup diced zucchini (remove and discard seeds before dicing)
1 cup shredded Fontina cheese
¼ cup freshly grated Parmesan or Asiago cheese
1/2 cup chopped fresh parsley

Description

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