Recipe - Risotto Primavera

One half Lemon
5 One half cup Chicken Stock
Approximately
3 tablespoon Olive Oil
1 lg Onion finely chopped
1 Stalk Celery **
1 One half cup Arborio Rice
2 md Potatoes peeled & cubed
4 ounce Fresh Green Beans trimmed
**
3 md Tomatoes seeded **
1 small Carrot peeled **
4 ounce Asparagus trimmed **
1 One fourth cup Shelled Fresh Peas or
Frozen, thawed
1 cn WaterPacked Artichoke
Hearts drained
Salt And Freshly Ground
Pepper to taste
One fourth cup Unsalted Butter cut into
Pieces
1 cup Parmesan Cheese freshly
Grated

* Keep immersed in water to avoid discoloration. ** cut into 1/4" pieces

Bring chicken stock to a simmer in a medium saucepan. Reduce heat to low.
Cover and keep warm.

Heat oil in large heavy saucepan over medium heat. Add onion and celery and
saute 3 minutes. Add rice and stir about 30 seconds. Add potatoes, beans,
tomatoes and carrot and saute 10 minutes, adding a bit of stock if it
becomes too dry.

Add One half cup of stock to rice, reduce heat and simmer until liquid is
absorbed, stirring frequently. Continue adding stock a half cup at a time,
stirring frequently and allowing each addition to be completely absorebed
before adding another. Add artichokes, asparagus and peas about half way
through the process when a little more than half the stock has been used.
Continue adding stock in the same manner until rice is tender but still
slightly firm to the bite. Remove from heat. Season with salt and pepper.
Stir in butter, then cheese.

Recipe By : Patricia Williams PIE@TWC.EDU

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini