Risotto with Vegetables

Ingredients

• 1 cup Arborio rice
• 3 1/2 cups of broth, divided
• 1 cup of chopped peeled asparagus
• 1 cup of frozen peas
• 1 cup of julienned mushrooms
• 1 cup of diced red (or orange) bell pepper
• 2/3 cup chopped fennel

Steps

1. Pepin sautees the cup of Arborio rice in butter and olive oil then adds 2 1/2 cups of the broth cooking only about 12 minutes and only stirring 2 or 3 times while keeping it on covered over medium heat.

2. The last cup of broth is added with ALL the veggies {except the fennel which he added earlier} and cooks uncovered for another 5 minutes. This means of course that you aren’t completely tied to the stove cooking the risotto.

3. And then, right before you serve it – add about 1/4 cup grated Parm