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Risotto Tutto Giardino
Source: San Francisco Chronicle
Serving Size : 4

2 tbsp olive oil
5 shallots, chopped
3 cloves garlic, chopped
1 1/3 cups Arborio rice
4 cups vegetable broth
broccoli florets
1 zucchini, chunked
1/2 red bell pepper, cubed
1/4 cup peas or corn
6 spears asparagus, cut up
1/4 cup Parmesan cheese, grated
2 tbsp basil, chopped

Heat Olive oil in a saute pan over medium-high heat. Add shallots and garlic and saute until softened, then stir in rice. Stir in wine and 1 cup of the hot broth. Cook over medium-high heat, stirring, until liquid is almost absorbed, then pour in another cup of stock and continue cooking and stirring. The grains will swell, the liquid will become creamy and the rice will be cooking it's way to al dente. Continue stirring and adding broth.

When rice is nearly cooked, about 20 minutes, begin adding vegetables, starting with those that take the longest to cook, and ending with those that take but a moment.

Stir in half the Parmesan, then serve immediately, sprinkled with the remaining Parmesan and the basil.