Risotto with Spring Vegetables

1. Combine oil and onion in large saucepan over medium heat, stirring occasionally, until the onion is translucent (2-3 minutes). Add garlic and cook 1 minute. Add the zucchini, turn the heat to med-low and cook until softened and lightly browned 18-20 minutes.

2. Meanwhile bring 5 cups of stock to a simmer in a saucepan wide enough to hold asparagus. Add asparagus and simmer until barely tender, about 3 minutes. Remove with a slotted spoon, cut off the tips into 1 1/2 inches and cut the stalks into smaller bite sized pieces. Add the peas, 1/4 cup of the cheese, and 1 Tbsp of the basil. Set aside. Put a lid over stock and reduce heat to very low and simmer.

3. When zucchini is cooked, stir in 1/2 tsp of salt and remaining 1 Tbsp of basil. Add butter and rice, increase the heat to med and cook stirring with wooden spoon until rice is translucent 1-2 minutes. Add the wine and cook until most of the liquid has evaporated-about 1 minute. Add 1/2 cup of simmering stock and cook, stirring frequently until most of the liquid has been absorbed-about 2 minutes. Continue adding the broth about 1/2 cup at a time and cook and stir frequently until the rice is just tender and the mixture is creamy and has the texture of loose porridge-17 to 20 minutes. The rice mixture should bubble away at a good clip (you may NOT use all the stock).