Risotto Primavera

Course :	Italian
From:	HungryMonster.com
Serves:	1

Ingredients:

1/2	medium	lemon
5 1/2	cups	chicken stock -- approximately
3	tablespoons	olive oil
1	large	onion -- finely chopped
1	stalk	celery -- **
1 1/2	cups	arborio rice
2	medium	potatoes -- peeled and cubed *
4	ounces	fresh green beans -- trimmed **
3	medium	tomatoes -- seeded **
1	small	carrot -- peeled **
4	ounces	asparagus -- trimmed **
1 1/4	cups	shelled fresh peas -- or frozen, thawed
1	jar	jar/can water-packed artichoke hearts -- drained
1	teaspoon	salt and freshly ground pepper -- to taste
1/4	cup	unsalted butter -- cut into pieces
1	cup	parmesan cheese -- freshly grated

Preparation:

* Keep immersed in water to avoid discoloration. ** cut into 1/4" pieces Bring chicken stock to a simmer in a medium saucepan. Reduce heat to low. Cover and keep warm. Heat oil in large heavy saucepan over medium heat. Add onion and celery and sauté‚3 minutes. Add rice and stir about 30 seconds. Add potatoes, beans, tomatoes and carrot and sauté‚10 minutes, adding a bit of stock if it becomes too dry. Add 1/2 cup of stock to rice, reduce heat and simmer until liquid is absorbed, stirring frequently. Continue adding stock a half cup at a time, stirring frequently and allowing each addition to be completely absorbed before adding another. Add artichokes, asparagus and peas about half way through the process when a little more than half the stock has been used. Continue adding stock in the same manner until rice is tender but still slightly firm to the bite. Remove from heat. Season with salt and pepper. Stir in butter, then cheese.