Risotto Primavera

• 1/2 each lemon
• 5 1/2 cups chicken broth approximately
• 3 tablespoons olive oil
• 1 large onions finely chopped
• 1 Stalk celery cut into pieces
• 1 1/2 cups arborio (short-grain) rice
• 2 medium potatoes peeled and cubed
• 4 ounces green beans fresh, trimmed
• 3 medium tomatoes seeded, cut into pieces
• 1 small carrots peeled, cut into pieces
• 4 ounces asparagus trimmed
• 1 1/4 cups green peas shelled, fresh, or frozen, thawed
• 1 can artichoke hearts water packed, drained
• 1 x salt and black pepper to taste
• 1/4 cup butter unsalted, cut into pieces
• 1 cup parmesan, parmigiano-reggiano cheese, grated grated

1. Bring chicken stock to a simmer in a medium saucepan.
2. Reduce heat to low.
3. Cover and keep warm.
4. Heat oil in large heavy saucepan over medium heat.
5. Add onion and celery and saute 3 minutes.
6. Add rice and stir about 30 seconds.
7. Add potatoes, beans, tomatoes and carrot and saute 10 minutes, adding a bit of stock if it becomes too dry.
8. Add 1/2 cup of stock to rice, reduce heat and simmer until liquid is absorbed, stirring frequently.
9. Continue adding stock a half cup at a time, stirring frequently and allowing each addition to be completely absorebed before adding another.
10. Add artichokes, asparagus and peas about half way through the process when a little more than half the stock has been used.
11. Continue adding stock in the same manner until rice is tender but still slightly firm to the bite.
12. Remove from heat.
13. Season with salt and pepper.
14. Stir in butter, then cheese.

lemon, chicken broth approximately, olive oil, onions, celery, arborio, potatoes, green beans, tomatoes, carrots, green peas, water, salt, butter, parmesan

Taken from recipeland.com/recipe/v/risotto-primavera-43125 (may not work)