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      Title: Garden Risotto By John Geckles
 Categories: Rice, Chicken, Wine, Cheese
      Yield: 4 Servings

      3 tb Olive oil
      2 tb Butter
      1 sm Onion; diced
      1    Carrot; diced
    1/2 lb Asparagus
    1/2 c  Corn
    1/2 c  Peas
      1 c  Arborio rice
    1/2 c  White wine
      1 qt Stock; chicken or vegetable
      3 tb Fresh herbs (basil, oregano, chive, thyme,
           dill, fennel); chopped
    3/4 c  Good Parmesan cheese
           Salt and fresh ground pepper

  Heat stock and keep hot on the stove top.  In a large, heavy
  bottomed pot, melt butter and olive oil.  Saute onion until
  transparent.  Add vegetables and saute for 2 minutes.  Add rice
  and wine and stir constantly until wine evaporates.  Add stock,
  one ladle at a time, stirring constantly, AND letting each
  ladleful be absorbed before adding the next. In this process, the
  rice cooks before your very eyes. The rice should cook al dente
  and usually takes about 20 minutes. Remove from heat. Stir in
  herbs, cheese and season to taste.

  Notes: If you must use canned broth use Swanson's Low Sodium.
  When you add the rice, slowly stir to insure that each grain is
  coated with oil. If using canned stock, depending on the type, you
  may not need to add salt.

  This was the last in the series of summer cooking classes at
  Tanya's Soup Kitchen in Old Town.  The theme was "From the
  Garden".

  From: John Geckles
  
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