Risotto with added ingrediants

Variations of basic recipe

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Ingredients

!. Asparagus, peas, Basil
12 oz Asparagus cut into 2 in. lenghts
1 cup fresh or frozen peas large handful of fresh basil, torn.
Add asparagus and peas after the first ten min. of cooking. Add basil and cheese at end.
2 . Peas and Green onions
Same as above but use green onions (3/4 cup)
May add in sauted wild mushrooms to finished risotto
3 . Artichoke
8 baby articokes trimmed and halved.
cook basic but saute artichokes with onion. Cook with rice.
4 . Zucchini Blossoms
10 to 12 Blossoms ( substite 2 or 3 baby zucchini)
1 leek or 3 shallots
Add blossoms after 10 minutes.
May also add pinch of saffron
5 . Primavera
Saute vegtables ( zucchini, yellow squash, asparagus, red and yellow bell pepper diced.)
Add to cooked rice.