Ingredients
- 1 medium carrot, peeled
- 4 tablespoons olive oil
- 8 ounces slender asparagus spears, trimmed, cut on diagonal into 1-inch pieces
- 1 medium zucchini, trimmed, quartered lengthwise, seeded, cut on diagonal into 1-inch pieces
- 1 medium-size yellow crookneck squash, trimmed, quartered lengthwise, seeded, cut on diagonal into 1-inch pieces
- 4 1/2 cups (or more) low-salt chicken broth
- 1 large white onion, finely chopped
- 1 3/4 cups (11 1/2 ounces) arborio rice or medium-grain white rice
- 3/4 cup dry white wine
- 8 baby carrots, peeled, tops trimmed to 1/2 inch
- 1 1/3 cups freshly grated Parmesan cheese (about 4 ounces)
- 1 cup frozen peas, thawed
- 1/4 cup (1/2 stick) butter, cut into 1-inch pieces
- 1/2 cup thinly sliced fresh basil leaves
- 1/4 cup pine nuts, toasted
- Additional freshly grated Parmesan cheese
Description
This Is No Nouveau Risotto, But Rather A Classic Version That Uses Techniques Essential To Everyone's Cooking Repertoire. And Now That Maccioni Has Let Us In On The Secrets, You Can Enjoy His Creation Any Time. Mother Nature's Gifts From The Garden Have
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