Risotto Primavera

Grrrrrgh!
Course : Italian
From: HungryMonster.com
Serves: 1
 

Ingredients:

1/2 medium lemon
5 1/2 cups chicken stock -- approximately
3 tablespoons olive oil
1 large onion -- finely chopped
1 stalk celery -- **
1 1/2 cups arborio rice
2 medium potatoes -- peeled and cubed *
4 ounces fresh green beans -- trimmed **
3 medium tomatoes -- seeded **
1 small carrot -- peeled **
4 ounces asparagus -- trimmed **
1 1/4 cups shelled fresh peas -- or frozen, thawed
1 jar jar/can water-packed artichoke hearts -- drained
1 teaspoon salt and freshly ground pepper -- to taste
1/4 cup unsalted butter -- cut into pieces
1 cup parmesan cheese -- freshly grated
 

Preparation:

* Keep immersed in water to avoid discoloration. ** cut into 1/4" pieces Bring chicken stock to a simmer in a medium saucepan. Reduce heat to low. Cover and keep warm. Heat oil in large heavy saucepan over medium heat. Add onion and celery and sauté‚3 minutes. Add rice and stir about 30 seconds. Add potatoes, beans, tomatoes and carrot and sauté‚10 minutes, adding a bit of stock if it becomes too dry. Add 1/2 cup of stock to rice, reduce heat and simmer until liquid is absorbed, stirring frequently. Continue adding stock a half cup at a time, stirring frequently and allowing each addition to be completely absorbed before adding another. Add artichokes, asparagus and peas about half way through the process when a little more than half the stock has been used. Continue adding stock in the same manner until rice is tender but still slightly firm to the bite. Remove from heat. Season with salt and pepper. Stir in butter, then cheese.