Spring Vegetable Risotto

5 1/2 C vegetable stock
1/2 C dry white wine
6 oz. baby carrots, halved lengthwise
8 oz. pencil-thin asparagus, cut into 2-inch lengths
4 oz. small green beans
2 T olive oil
12- scallions, chopped
1 1/2 C arborio rice
1 C frozen baby green peas, thawed
0 - salt and pepper to taste

In a medium stockpot, bring the 5 1/2 cups of broth and the wine to a boil over medium heat. Add the carrots, return to a boil, and blanch for 3 minutes. Add the asparagus stalks and green beans, return to a boil, and blanch for 1 minute. Add the asparagus tips, return to a boil, and blanch for 1 minute, or until all the vegetables are almost crisp-tender. Remove the vegetables with a slotted spoon and set aside.

NOTE: Just about any vegetable will work in a risotto. Sturdier vegetables (bell peppers, artichoke hearts, broccoli, beets) need to be precooked by blanching, steaming, or roasting. Softer and thinner vegetables (mushrooms, chopped greens) can be added with the first addition of broth.

Reduce the heat under the broth mixture until it barely simmers.

In a large deep-sided skillet, heat the oil over medium heat. add the white parts of the scallions and cook, stirring, until softened but not browned, 2-3 minutes. Add the rice and cook, stirring, for 2 minutes.

Reduce the heat to medium-low and add 1/2 cup of the simmering broth mixture to the skillet. Cook, stirring constantly, until almost all of the liquid has been absorbed. Continue adding the broth mixture 1/2 cup at a time. Add the peas after about 15 minutes, then the rest of the blanched vegetables. When the mixture is creamy, not runny, the rice is tender yet firm to the bite, and the vegetables are heated through, cook for 5 more minutes. Remove from the heat and stir in the reserved scallion greens.

From Mediterranean Vegan Kitchen