Risotto primavera

Years ago I visited some alternative dwellers out in the back lots of Bruthen and they served up a dish I have enjoyed ever since.

Risotto primavera
1.5 litres chicken or Vegetable stock
2 tablespoons olive oil
75 g butter
1 large onion, finely chopped
1 carrot, finely diced
2 cloves garlic, crushed
2 cups Arborio rice
200 g fresh, thin asparagus, cut into
2 cm pieces 2 small zucchini, thinly sliced
3/4 cup shelled fresh peas
½ cup chopped fresh flat-leaf parsley
½ cup finely grated Parmesan

Heat the stock in a saucepan, cover and keep at a low simmer.
Heat the oil and half the butter in a large saucepan over medium heat.
Add the onion and carrot and cook, stirring, till slightly tender.
Add the garlic and cook, stirring, for a couple of minutes.
Stir in the rice for 1 minute
Add ½ cup of the hot stock at a time.
Stir constantly over medium heat until nearly all the liquid is absorbed.
Continue adding the stock at about ½ cup at a time, stirring constantly.
After around 10 minutes, add the asparagus, zucchini and peas.
Continue adding the remaining stock. Cook for a further 10-15 minutes, or until the rice is tender and creamy.
Remove from the heat and stir in the parsley and Parmesan