Risotto Primavera

• 2 (13 3/4 oz.) cans chicken broth
• 1 c. uncooked long grain rice
• 1/2 c. butter or margarine
• 1/2 c. onion, finely chopped
• 1 1/2 c. mushrooms, sliced
• 1 c. julienned carrots
• 1 c. julienned zucchini
• 1 (10 oz.) pkg. frozen cut asparagus, thawed
• 1/2 tsp. basil
• 1 c. grated Parmesan cheese
• dash of salt and pepper

1. In a large pan, bring chicken broth to boil over high heat. Add rice, reduce heat, cover and simmer 20 minutes or until rice is tender and liquid is absorbed.
2. In a large skillet over medium heat melt butter.
3. Add onion and cook 3 to 4 minutes until tender. Add mushrooms, carrots and zucchini.
4. Cook 3 to 4 minutes.
5. Add asparagus and basil.
6. Place rice in serving bowl.
7. Stir in cheese, salt, pepper and vegetables.
8. Very good.

chicken broth, long grain rice, butter, onion, mushrooms, carrots, zucchini, basil, parmesan cheese, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=555682 (may not work)