Garden Risotto

30 ml olive oil 2 tbsp
1 large onion, chopped 1
2 cloves garlic, minced 2
500 g carrots, chopped 1 lb
500 ml arborio rice 2 cup
2 L chicken stock 8 cup
500 g asparagus, trim & cut into large pieces 1 lb
250 ml fresh green peas 250 ml
250 ml green onions, chopped 1 cup
125 ml fresh basil, shredded 1/2 cup
125 ml parmesan cheese, grated 1/2 cup
15 ml lemon juice 1 tbsp

In a large saucepan; heat oil over medium heat. Add onion, garlic and carrots and saute for 10 minutes or until onion is tender. Stir occasionally.

Stir in rice and half of stock. Bring to boil, stirring often. Reduce heat to low and simmer for 15 minutes. Add asparagus and simmer for 10 minutes.

Stir in peas and remaining stock. Simmer for 10 minutes or until vegetables are tender, mixture is creamy and rice is still slightly firm.

Stir in green onions, basil, parmesan, lemon juice, salt and pepper.

Serves 4