Country Risotto with Mixed Vegetables

4 tablespoons butter
2 tablespoons olive oil
1 large onion, finely chopped
2 garlic cloves, crushed
½ cup fresh shelled or frozen peas
½ cup small fresh asparagus tips
1 small zucchini, sliced
½ cup Arborio rice
4 medium tomatoes, skinned, seeded and chopped or 1 3/4 cups whole tomatoes, drained, seeded and chopped
5 pints chicken broth
2-3 tablespoons grated Parmesan cheese
salt and pepper
fresh basil leaves, to garnish

Heat the butter and oil in a heavy-based pan and cook the onion and garlic until soft and lightly colored.

Add the fresh peas now if using, also the asparagus and zucchini, and cook for 2-3 minutes. Stir in the rice and mix well. Add the tomatoes and the broth a little at a time. Season to taste with salt and pepper.

Mix well and cook gently for about 18 minutes, adding more hot broth or water if necessary to keep the rice moist. If you are using frozen peas, add them 5 minutes before the end of the cooking time. When the rice is tender, check the seasoning and stir in the Parmesan to taste.

Transfer to a serving dish and sprinkle with the basil just before serving. Serve hot.

Serves 4
Preparation time: 25-30 minutes
Cooking time: 35-40 minutes