Veggie Risotto Recipe | Laura in the Kitchen - Internet Cooking Show

Ingredients

• 1 Cup of Arborio Rice
• 3 Tbsp of Unsalted Butter
• 2 Tbsp of Olive Oil
• 3 Shallots, minced
• 3 Cloves of Garlic, minced
• 1/2 cup of Dry White Wine
• About 6 cups of Chicken or Veggie Stock
• 1/2 cup of Freshly Grated Parm
• Salt, to taste
• Zest of 1/2 Lemon
• Small Handful of Fresh Mint, minced
• 1 Tbsp of Olive Oil
• 1 Zucchini, diced
• 1 Small Bunch of Asparagus, trimmed and cut into 1.5" pieces
• 1/4 cup of Fresh (or Frozen) Peas
• Handful of Fresh Baby Spinach, washed, dried and chopped