Serves 6 Difficulty
1 Tablespoon olive oil 2 Tablespoons unsalted butter 1/2 cup onion, chopped 1/4 cup carrot, chopped 1 large garlic clove, minced 2 cups arborio rice 1/2 cup dry white wine About 6 cups gf vegetable stock 6 asparagus spears, bottom ends removed and spears chopped 1 small zucchini, diced 1/2 cup frozen peas 1/2 cup parmesan cheese, grated 1/4 cup parsley, chopped Salt and fresh ground pepper to taste
In a saucepan heat vegetable stock over low heat. In a large, heavy saucepan heat add oil and 1 tablespoon butter over medium heat. When hot, add onion, carrot and garlic; cook, stirring frequently for about 3 minutes. Add rice and stir; continuing to cook until rice begins to turn opaque. Add wine and cook until wine evaporates. Add broth, 1/2 cup at a time, cooking and stirring until liquid is absorbed before adding next 1/2 cup. Continue for 15 minutes. Add asparagus, zucchini and peas; continue to add broth until rice is tender but firm, about 5 more minutes. Turn off heat and add remaining tablespoon butter, cheese and parsley.
Toss to blend; add salt and pepper to taste. Serve immediately.