Spring Vegetable Risotto with Toasted Pine Nuts - Delicious Living

Ingredients

• 3 tablespoons olive oil (divided)
• 12 ounces mixed baby squash: green and yellow pattypan squash, baby zucchini (halved lengthwise)
• 12 ounces asparagus (trimmed and cut diagonally into 2-inch lengths)
• 4 ounces baby carrots (cut into 2-inch pieces)
• 3 tablespoons water
• 4 cups reduced-sodium vegetable broth
• 2 teaspoons unsalted butter
• 1/2 cup minced shallots (about 2)
• 1 1/2 cups Arborio rice
• 1/2 cup dry white wine
• 1/8 teaspoon saffron powder
• 1/2 cup freshly grated Parmesan cheese
• 1/4 cup toasted pine nuts
• 2 lemons (cut into sixths)