Risotto Primavera

Ingredients

• For the rice:
• 5 to 6 cups chicken broth
• 1 tbsp olive oil
• 1 small minced onion
• 1 ½ cups arborio rice
• 3 tbsp butter at room temp
• ⅔ cup freshly grated Parmesan
• Salt & pepper to taste
• For the vegetables to be added half way through the rice cooking time:
• ¼ cup olive oil
• 1 garlic clove, crushed
• 1 cup thinly sliced shiitake mushroom caps
• 1 tbsp finely chopped onion
• 2 small zucchini, cut into ¼ inch dice
• 6 asparagus cut in ½ inch segments
• 1/2 red bell pepper, diced
• 2 medium plum tomatoes, diced
• 1 medium leek, white part only, cleaned and diced.
• ½ tsp. basil
• ¼ tsp. oregano
• Salt and pepper to taste.