Risotto Primavera

• 1 1/2 teaspoons olive oil
• 3 cups (2 inch) diagonally cut asparagus
• 2 cups chopped yellow squash
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 garlic clove, minced
• 1 cup water
• 1 (32-ounce) carton fat-free, less-sodium chicken broth
• 1 tablespoon butter
• 2 cups chopped leek
• 1 1/2 cups Arborio rice
• 1/2 cup (2 ounces) grated fresh Parmesan cheese, divided
• 1 1/2 teaspoons fresh thyme

1. Heat oil in a large nonstick skillet over medium-high heat. Add asparagus and next 4 ingredients; saute 10 minutes or until vegetables are crisp-tender. Set aside; keep warm.
2. Bring water and broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat.
3. Melt butter in a large Dutch oven over medium heat. Add leek; cook 4 minutes or until tender, stirring frequently. Add rice; cook 2 minutes, stirring constantly. Stir in 1 1/2 cups broth mixture; cook 4 minutes or until liquid is nearly absorbed, stirring constantly. Add remaining broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 20 minutes total). Stir in 1/4 cup cheese and thyme.
4. Top risotto with vegetables; sprinkle with remaining 1/4 cup cheese.

olive oil, yellow squash, salt, freshly ground black pepper, garlic, water, chicken broth, butter, leek, arborio rice, parmesan cheese, thyme

Taken from www.myrecipes.com/recipe/risotto-primavera-1 (may not work)