Spring Vegetable Risotto with Toasted Pine Nuts

Name: Spring Vegetable Risotto with Toasted Pine Nuts
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)

www.deliciousliving.com

This risotto is a comforting, vegetable-studded dish.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.deliciousliving.com.

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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)