Risotto Primavera

Ingredients

• Vegetables:
• 1 1/2 teaspoons olive oil
• 3 cups (2-inch) diagonally cut asparagus
• 2 cups chopped yellow squash
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 garlic clove, minced
• Risotto:
• 1 cup water
• 2 (14-ounce) cans fat-free, less-sodium chicken broth
• 1 tablespoon butter
• 2 cups chopped leek
• 1 1/2 cups Arborio rice
• 1/2 cup dry white wine
• 1/2 cup (2 ounces) grated fresh Parmesan cheese, divided
• 1 1/2 teaspoons chopped fresh thyme
• 1/2 teaspoon salt

Preparation

1. To prepare vegetables, heat oil in a large skillet over medium-high heat. Add asparagus and next 4 ingredients (asparagus through garlic); cook 10 minutes or until asparagus is crisp-tender, stirring frequently. Set aside; keep warm.
2. To prepare risotto, combine water and broth in a medium saucepan (do not boil). Keep warm over low heat.
3. Melt butter in a large Dutch oven over medium heat. Add leek; cook 4 minutes or until tender, stirring frequently. Add rice; cook 2 minutes, stirring constantly. Add wine, and cook 1 minute. Stir in 1 cup broth mixture, and cook 4 minutes or until liquid is nearly absorbed, stirring constantly. Add remaining broth mixture, 1/2 cup at a time, stirring constantly until each portion is absorbed before adding the next (about 20 minutes total). Stir in 1/4 cup cheese, thyme, and 1/2 teaspoon salt.
4. Divide the risotto evenly among 6 plates; top each serving with vegetables. Sprinkle servings evenly with 1/4 cup cheese.