A Cook from Richmond, VA on 04/25/03 I've made this recipe twice, and while it is a bit labor intensive, it is quite good. The only change I made was to use vegetable broth instead of chicken broth, making this a vegetarian dish. The result was very creamy, with very good flavors.

A Cook from Louisiana on 04/13/03 My guests and I enjoyed this dish for dinner tonight. A great use of spring vegetables; much better than making pasta primavera. The risotto came out creamy, and the vegetables maintained their unique flavors. I used a pinot grigio for the wine and substituted yellow bell pepper for yellow squash.

1 medium carrot, peeled

4 tablespoons olive oil

8 ounces slender asparagus spears, trimmed, cut on diagonal into 1-inch pieces

1 medium zucchini, trimmed, quartered lengthwise, seeded, cut on diagonal into 1-inch pieces

1 medium-size yellow crookneck squash, trimmed, quartered lengthwise, seeded, cut on diagonal into 1-inch pieces

4 1/2 cups (or more) low-salt chicken broth

1 large white onion, finely chopped

1 3/4 cups (11 1/2 ounces) arborio rice or medium-grain white rice

3/4 cup dry white wine

8 baby carrots, peeled, tops trimmed to 1/2 inch

1 1/3 cups freshly grated Parmesan cheese (about 4 ounces)

1 cup frozen peas, thawed

1/4 cup (1/2 stick) butter, cut into 1-inch pieces

1/2 cup thinly sliced fresh basil leaves

1/4 cup pine nuts, toasted

Additional freshly grated Parmesan cheese

• Cut 1/4-inch slice off 1 long side of carrot to stabilize. Cut lengthwise into 1/8-inch-thick slices. Stack half of slices and cut lengthwise into 1/8-inch-thick strips. Cut strips crosswise into 1/8-inch cubes. Repeat with remaining slices.
• Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add asparagus, zucchini, and crookneck squash; sprinkle with salt and pepper. Sauté until vegetables begin to soften, about 2 minutes. Set vegetables aside.
• Bring broth to simmer in medium saucepan over low heat. Cover and keep warm. Heat 3 tablespoons oil in heavy large pot over medium-high heat. Add onion and cubed carrot. Sauté until onion begins to soften, about 2 minutes. Add rice; stir until rice is translucent at edges but still opaque in center, about 3 minutes. Add wine and simmer until absorbed, stirring occasionally, about 3 minutes. Add 1 cup warm broth and baby carrots. Simmer until broth is almost absorbed, stirring often, about 4 minutes. Add 2 cups more broth, 1 cup at a time, allowing each addition to be absorbed before adding next and stirring frequently, about 10 minutes. Mix in sautéed vegetables and 1 cup broth. Simmer until broth is just absorbed, stirring often, about 5 minutes. Add 1 1/3 cups cheese, peas, butter, and 1/2 cup broth. Simmer until butter melts, rice and vegetables are just tender, and risotto is creamy, stirring often and adding more broth by 1/4 cupfuls if risotto is dry, about 3 minutes longer. Mix in basil; season with salt and pepper.
• Transfer risotto to large shallow bowl. Sprinkle with pine nuts. Serve, passing additional cheese separately.

  Makes 6 to 8 first-course servings.