Risotto Primavera

Ingredients

• 1 1/3 cups freshly grated Parmesan cheese (about 4 ounces)
• 1 3/4 cups (11 1/2 ounces) arborio rice or medium grain white rice
• 1 cup frozen peas, thawed
• 1 large white onion, finely chopped
• 1 medium carrot, peeled
• 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
• 1/2 cup thinly sliced fresh basil leaves
• 1/4 cup (1/2 stick) butter, cut into 1 inch pieces
• 1/4 cup pine nuts, toasted
• 3/4 cup dry white wine
• 4 1/2 cups (or more) low salt chicken broth
• 4 tablespoons olive oil
• 8 baby carrots, peeled, tops trimmed to 1/2 inch
• 8 ounces slender asparagus spears, trimmed, cut on diagonal into 1 inch pieces

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