risotto primavera.

For the vegetables

1 tblsp olive oil

1 garlic clove, crushed

1 1/2 cups of mushrooms, thinly sliced

2 small artichokes, cleaned and thinly sliced

1/2 small onion, finely chopped

2 small courgettes, diced

asparagus spears, cut into small pieces

1/2 red bell pepper, diced

salt and pepper to taste

1 leek whites only, julienned

For the risotto

1 tblsp olive oil

1 small onion, finely chopped

1 cup abborio rice

4 cups chicken stock

3 tblsp butter

4 tblsp parmesan, grated

salt and pepper, to taste

For the vegetables, heat the olive oil in a large saute pan over medium heat. Add garlic and cook until fragrant and remove. Add the sliced mushrooms and saute for a few minutes, then add the artichokes and cook for 8-10 minutes. Add the onion and cook for another two minutes. Add the courgettes, asparagus, red bell pepper and leek. Saute for five minutes or until vegetables are just cooked, season, remove from heat and reserve.

For the risotto. Heat oil in a saute pan over medium heat, add onion and saute for a few minutes. Stir in the rice and add enough stock to wet the rice. Lower heat and simmer, stirring constantly. Gradually add stock as it absorbs into the rice. Cook the rice stirring constantly until the rice is tender and creamy, 20-25 minutes. Stir in the cooked vegetables.

To finish, remove from heat and stir in the parmesan and butter. Season with salt and pepper. Serve with grated parmesan.