Risotto Primavera

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Ingredients in this Recipe

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

See Full Recipe at Epicurious