Summer lemon vegetable risotto

1. Bring a large saucepan of water to a boil. Add asparagus and peas; cook for 3 minutes or until crisp-tender. Drain and rinse under cold water.

2. Heat a large nonstick skillet over medium-high heat. Add 2 teaspoons olive oil to pan; swirl to coat.

3. Add zucchini and squash to pan; cook for 7 minutes or until lightly browned, stirring occasionally. Set aside.

4. Bring vegetable broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat.

5. Heat remaining 1 tablespoon olive oil in a Dutch oven over medium heat. Add shallots, and cook for 3 minutes or until tender.

6. Stir in rice, and cook for 1 minute, stirring constantly. Stir in wine; cook until liquid is absorbed (about 30 seconds), stirring constantly.

7. Stir in 1 cup broth; cook 5 minutes or until liquid is nearly absorbed, stirring constantly. Reserve 1/4 cup broth.

8. Add remaining broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next.

9. Stir in vegetables; cook 1 minute or until thoroughly heated.

10. Remove from heat; stir in reserved 1/4 cup broth and remaining ingredients.