Risotto with Spring Vegetables

Serves 4
Calories per serving: 489

1 tbsp olive oil
1/4 cup chopped onion
1 clove garlic, chopped
2 medium zucchini, trimmed, halved lengthwise, sliced 1/4" thick
4 1/2 to 5 cups low sodium chicken broth
1 pound medium asparagus, ends trimmed
1/2 cup frozen peas, thawed
1/4 cup grated Parmesan cheese
2 tbsp thinly sliced basil
1/4 tsp salt
1 tbsp unsalted butter
1 1/2 cups Arborio or Carnaroli rice
1/2 cup dry white wine
1/4 tsp pepper

1. Combine the oil and onion in a large saucepan over medium heat and cook, stirring occasionally, until the onion is translucent, 2-3 minutes. Add the garlic and cook 1 minute. Add the zucchini, turn the heat to medium-low, and cook until softened and lightly browned, 18-20 minutes.

2. Meanwhile, bring the 5 cups stock to a simmer in a saucepan wide enough to hold the asparagus. Add the asparagus and simmer until barely tender, about 3 minutes. Remove with a slotted spoon or tongs. Cut off the tips in nice sized pieces and cut the stalks into smaller, bite-sized pieces; transfer to a bowl. Add the peas, 1/4 cup of the cheese, and 1 tbsp basil; set aside. Put a lid over the stock, and reduce the heat to very low so that the stock barely simmers.

3. When the zucchini is cooked, stir in 1/2 tsp salt and the remaining basil. Add the butter and the rice, increase the heat to medium-high and cook, stirring until the rice is translucent. Add the wine and cook, stirring until most of the liquid has evaporated, about 1 minute. Add 1/2 cup stock and cook, stirring frequently until liquid is absorbed, about 2 minutes. Continue adding the broth, about 1/2 cup at a time and cooking, stirring frequently, until the rice is just tender and the mixture is creamy. Stir in the reserved contents and season with salt and pepper.