Early Summer Risotto with New Garden Vegetables

Directions

1. 1
   Pour stock into a medium pot and set over high heat. Bring to a boil, then lower heat and keep warm.Thinly slice zucchini and carrots on a mandoline or with a sharp knife. Set aside together with the peas.In a large heavy bottomed pot, melt 1 Tablespoon of butter with the oil. When butter is bubbling, add onion and stir to combine. Sauté onions for about 5 minutes until soft and translucent.
2. 2
   Add rice all at once and stir thoroughly. You want rice to be completely coated in butter and give each grain a chance to be toasted. This takes about one minute.
3. 3
   Add white wine and stir well. Be careful, as it will steam viciously. Cook for another minute or two until most of the liquid evaporates.
4. 4
   Add several ladlefuls of hot stock to the rice. Stir well. Keep heat on medium and continue adding stock slowly and stirring thoroughly. Cook for 15 minutes, stirring often. You may need more liquid, in which case, just add more hot water.When the rice grains are tender, but still with a slight bite to them, add the prepared vegetables. Stir gently to combine. Cook for 4 minutes.Tip in the Parmesan, pepper and remaining 2 Tablespoons of butter. Stir to combine, but do NOT over stir, as risotto will become gummy instead of creamy. Taste the risotto and add salt as needed.Lastly, fold in the fresh herbs.
5. 5
   Transfer the risotto to a serving bowl, if using, and top with remaining Parmesan and a few additional herbs.
6. 6
   Serve with a spoon and enjoy.