Bring the stock to a simmer in a large saucepan over medium heat.
Turn the heat to low and keep hot, but not boiling throughout the cooking process.
Melt the butter in another large saucepan over medium heat.
Add the onion and cook until softened, 5 to 6 minutes.
Add the rice and stir to thoroughly coat.
Add the wine and stir until the wine has almost evaporated.
Add the stock, 1 cup at a time, stirring constantly until each cup is absorbed. (Turn the heat to low if necessary to keep at a constant low simmer.
When the stock is nearly gone, add the asparagus, zucchini, yellow squash, and peas.
Continue to cook, stirring frequently, until the liquid has been absorbed and the rice is tender but still slightly firm. (You may not use all of the stock. The risotto should be very creamy- not quite soupy, but almost.)
Gently stir in the Italian-style cheese and the thyme.
Stir in the tomatoes.
Add the salt and ground pepper.
Serve immediately topped with cracked pepper and shaved Parmesan.
Ingredients
Directions
Bring the stock to a simmer in a large saucepan over medium heat.
Turn the heat to low and keep hot, but not boiling throughout the cooking process.
Melt the butter in another large saucepan over medium heat.
Add the onion and cook until softened, 5 to 6 minutes.
Add the rice and stir to thoroughly coat.
Add the wine and stir until the wine has almost evaporated.
Add the stock, 1 cup at a time, stirring constantly until each cup is absorbed. (Turn the heat to low if necessary to keep at a constant low simmer.
When the stock is nearly gone, add the asparagus, zucchini, yellow squash, and peas.
Continue to cook, stirring frequently, until the liquid has been absorbed and the rice is tender but still slightly firm. (You may not use all of the stock. The risotto should be very creamy- not quite soupy, but almost.)
Gently stir in the Italian-style cheese and the thyme.
Stir in the tomatoes.
Add the salt and ground pepper.
Serve immediately topped with cracked pepper and shaved Parmesan.
