Risotto Primavera

I've had this recipe saved for a while, and finally found the perfect time to cook it. This has been such a rainy week, and it made me in the mood for some comforting Risotto. I was really pleased at how it turned out. I bought a Rotisserie chicken, which was the perfect along side of this. I love the taste of all of the fresh veggies with the brothy taste of the Risotto. You could make a meal of this or use it as a side dish.

Ingredients:
3 - 3 1/2 cups chicken stock
2 Tablespoons olive oil
1 onion, diced
8 ounces mushrooms, sliced
1 1/4 cups Arborio rice
1/2 cup dry white wine
1 red bell pepper, seeded and cut into 1/4 inch strips
1 yellow squash, quartered and cut into 1/2 inch pieces
1/2 pound asparagus, top 2 inches cut into diagonal pieces (freeze bottoms for a later use)
1/2 cup grated Parmesan cheese
Salt and pepper, to taste

Directions:
Pour the stock into a saucepan and bring to a boil. Reduce the heat to achieve a gentle simmer, and maintain over low heat.

In a large, heavy saucepan over medium-low heat, warm the olive oil. Add the onion and mushrooms and saute, stirring occasionally until softened, about 3 minutes. Add the rice and stir to coat with the oil. Add the wine and cook, stirring often, until most of the liquid has been absorbed... about 3 minutes.

Reduce the heat to low and add the bell pepper and 1 cup of the hot stock. Cook, stirring often, until most of the stock is absorbed, about 5 minutes. Add the squash and asparagus and another 1 cup of the hot stock and simmer, stirring often until most of it has been absorbed. Add another 1 cup of the hot stock and simmer, stirring occasionally, until it has been absorbed and the risotto has a creamy consistency, about 20 minutes. Taste the rice; if it is hard in the center, add the remaining 1/2 cup stock and simmer, stirring until absorbed and the grains are tender but slightly al dente.

Season with salt and pepper. Place in individual dishes and sprinkle Parmesan on top.

Source: Adapted from Tide and Thyme