Risotto Primavera

• 1 medium carrot, peeled
• 4 tablespoons olive oil
• 8 ounces slender asparagus spears, trimmed, cut on diagonal into 1-inch pieces
• 1 medium zucchini, trimmed, quartered lengthwise, seeded, cut on diagonal into 1-inch pieces
• 1 medium-size yellow crookneck squash, trimmed, quartered lengthwise, seeded, cut on diagonal into 1-inch pieces
• 4 1/2 cups (or more) low-salt chicken broth
• 1 large white onion, finely chopped
• 1 3/4 cups (11 1/2 ounces) arborio rice or medium-grain white rice
• 3/4 cup dry white wine
• 8 baby carrots, peeled, tops trimmed to 1/2 inch
• 1 1/3 cups freshly grated Parmesan cheese (about 4 ounces)
• 1 cup frozen peas, thawed
• 1/4 cup (1/2 stick) butter, cut into 1-inch pieces
• 1/2 cup thinly sliced fresh basil leaves
• 1/4 cup pine nuts, toasted
• Additional freshly grated Parmesan cheese

1. Cut 1/4-inch slice off 1 long side of carrot to stabilize.
2. Cut lengthwise into 1/8-inch-thick slices.
3. Stack half of slices and cut lengthwise into 1/8-inch-thick strips.
4. Cut strips crosswise into 1/8-inch cubes.
5. Repeat with remaining slices.
6. Heat 1 tablespoon oil in heavy large skillet over medium-high heat.
7. Add asparagus, zucchini, and crookneck squash; sprinkle with salt and pepper.
8. Saute until vegetables begin to soften, about 2 minutes.
9. Set vegetables aside.
10. Bring broth to simmer in medium saucepan over low heat.
11. Cover and keep warm.
12. Heat 3 tablespoons oil in heavy large pot over medium-high heat.
13. Add onion and cubed carrot.
14. Saute until onion begins to soften, about 2 minutes.
15. Add rice; stir until rice is translucent at edges but still opaque in center, about 3 minutes.
16. Add wine and simmer until absorbed, stirring occasionally, about 3 minutes.
17. Add 1 cup warm broth and baby carrots.
18. Simmer until broth is almost absorbed, stirring often, about 4 minutes.
19. Add 2 cups more broth, 1 cup at a time, allowing each addition to be absorbed before adding next and stirring frequently, about 10 minutes.
20. Mix in sauteed vegetables and 1 cup broth.
21. Simmer until broth is just absorbed, stirring often, about 5 minutes.
22. Add 1 1/3 cups cheese, peas, butter, and 1/2 cup broth.
23. Simmer until butter melts, rice and vegetables are just tender, and risotto is creamy, stirring often and adding more broth by 1/4 cupfuls if risotto is dry, about 3 minutes longer.
24. Mix in basil; season with salt and pepper.
25. Transfer risotto to large shallow bowl.
26. Sprinkle with pine nuts.
27. Serve, passing additional cheese separately.

carrot, olive oil, zucchini, crookneck squash, chicken broth, white onion, arborio rice, white wine, carrots, parmesan cheese, frozen peas, butter, basil, pine nuts, parmesan cheese

Taken from www.epicurious.com/recipes/food/views/risotto-primavera-107905 (may not work)