Risotto Primavera

• 1/2 lb thin asparagus, trimmed and cut into 1/2-inch pieces
• 2 medium carrots, scraped and diced into 1/4-inch pieces
• 2 large zucchini, diced into 1/4-inch pieces
• 1 large yellow squash, diced into 1/4-inch pieces
• 2 1/2 cups chicken broth
• 3 cups water
• 3 tablespoons olive oil, divided
• 3 tablespoons butter, divided
• 1 cup onion, minced and divided
• 2 teaspoons minced garlic
• 2 1/4 cups arborio rice (1 pound) or 2 1/4 cups short-grain rice (1 pound)
• 1/2 cup dry white wine
• 2 tablespoons freshly grated parmesan cheese, plus more for serving
• 3/4 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 2 tablespoons chopped of fresh mint
• 1/2 teaspoon grated lemon peel
• 1/2 cup frozen peas

1. Have the asparagus, carrots, zucchini, and yellow squash cut up and ready. Set these vegetables aside. Bring the chicken broth and water just to a simmer in a medium saucepan; keep warm.
2. Heat 1 tablespoon each olive oil and butter in a large saucepan over medium heat. Add 1/2 cup minced onion and the minced garlic; cook 3 minutes. Add asparagus and carrots; cook 2 minutes. Add zucchini and yellow squash; cook until just tender, about 2 minutes more. Transfer to a bowl and set aside.
3. Heat 2 more tablespoons olive oil in same sauce pan over medium heat. Add 1/2 cup more minced onion and cook 3 minutes. Add the arborio rice (or short-grain rice), stirring to coat. Stir in the dry white wine and cook until almost absorbed, 2 to 3 minutes. Add 3/4 cup reserved broth and cook, stirring constantly, until almost absorbed. Simmer, adding broth 1/2 cup at a time, stirring constantly until broth is absorbed before adding more, about 20 minutes. Rice will be creamy and just tender.
4. Stir in 2 more tablespoons butter, 2 tablespoons Parmesan cheese, salt, pepper, chopped mint, grated lemon peel, peas, and reserved vegetables.
5. Serve with additional Parmesan cheese.

thin asparagus, carrots, zucchini, yellow squash, chicken broth, water, olive oil, butter, onion, garlic, arborio rice, white wine, parmesan cheese, salt, fresh ground black pepper, mint, frozen peas

Taken from www.food.com/recipe/risotto-primavera-167257 (may not work)