Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2                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/can water-packed artichoke -- drained
          hearts        
                        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.