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

View Full Recipe