Spring Risotto

Ingredients

• 6 asparagus spears, trimmed, cut into 1-inch (2.5 cm) lengths
• 1 cup (250 ml) peas (fresh or frozen)
• 6 cups (1.5 l) homemade or high-quality prepared chicken stock (approximate)
• ¼ cup (50 ml) extra virgin olive oil
• 2 tbsp (25 ml) butter
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 2 cups (500 ml) short-grained italian arborio rice
• ½ cup (125 ml) dry white wine
• 1 small yellow zucchini, washed, trimmed and diced
• 1 small green zucchini, washed, trimmed and diced
• 1 cup (250 ml) grated parmigiano-reggiano
• 2 tbsp (25 ml) chopped fresh basil
• 2 tbsp (25 ml) chopped flat-leaf parsley
• salt and freshly ground black pepper