Spring Risotto
Ingredients
- 1 cup (250 mL) grated Parmigiano Reggiano
- 1 cup (250 mL) peas (fresh or frozen)
- 1 onion, finely chopped
- 1 small yellow zucchini, washed, trimmed and diced
- 2 cloves garlic, minced
- 2 cups (500 mL) short grained Italian Arborio rice
- 2 tbsp (25 mL) butter
- 2 tbsp (25 mL) chopped flat leaf parsley
- 2 tbsp (25 mL) chopped fresh basil
- 6 asparagus spears, trimmed, cut into 1 inch (2.5 cm) lengths
- 6 cups (1.5 L) homemade or high quality prepared chicken stock (approximate)
- Salt and freshly ground black pepper
- ¼ cup (50 mL) extra virgin olive oil
- ½ cup (125 mL) dry white wine
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