Risotto Primavera

Name: Risotto Primavera
Prep time: 10 min
Cook time: 45 min
Yield: 8
Ingredients: 5 cups Low Sodium Chicken Broth; 2 Tablespoons Olive Oil; 2 Tablespoons Butter; 1/2 whole Large Yellow Onion Finely Diced; 3 whole Carrots, Peeled And Finely Diced; 1/2 cup Cauliflower Pieces; 1/2 cup Broccoli Pieces; 1 whole Yellow Squash, Finely Diced; 1/2 teaspoon Kosher Salt; 1 Tablespoon Olive Oil (additional); 1 Tablespoon Butter (additional); 1-1/2 cup Arborio Rice; 1-1/2 cup Dry White Wine; 1-1/2 teaspoon Kosher Salt (additional), More To Taste; 4 whole Green Onions, Thinly Sliced; 1/2 cup Frozen Peas; 4 ounces, weight Goat Cheese; 1/2 cup Grated Parmesan Cheese; Fresh Dill, For Garnish; Optional Vegetables To Substitute For Any Of The Above: Mushrooms, Red Bell Pepper, Zucchini, Asparagus Pieces

Risotto Primavera was pinched from <a href="http://thepioneerwoman.com/cooking/2011/05/risotto-primavera/" target="_blank">thepioneerwoman.com.</a>

INGREDIENTS

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5 cups Low Sodium Chicken Broth

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2 Tablespoons Olive Oil

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2 Tablespoons Butter

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1/2 whole Large Yellow Onion Finely Diced

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3 whole Carrots, Peeled And Finely Diced

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1/2 cup Cauliflower Pieces

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1/2 cup Broccoli Pieces

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1 whole Yellow Squash, Finely Diced

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1/2 teaspoon Kosher Salt

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1 Tablespoon Olive Oil (additional)

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1 Tablespoon Butter (additional)

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1-1/2 cup Arborio Rice

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1-1/2 cup Dry White Wine

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1-1/2 teaspoon Kosher Salt (additional), More To Taste

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4 whole Green Onions, Thinly Sliced

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1/2 cup Frozen Peas

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4 ounces, weight Goat Cheese

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1/2 cup Grated Parmesan Cheese

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Fresh Dill, For Garnish

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Optional Vegetables To Substitute For Any Of The Above: Mushrooms, Red Bell Pepper, Zucchini, Asparagus Pieces

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