Spring Vegetable Risotto

This recipe is coming out of a cookbook full of different risotto recipes that all sounded and looked amazing.  I chose this recipe because of the wonderful green vegetables.  They are cooked but remain a bit crisp and you get the lovely creaminess of the rice.  Unfortunately I don't have a copy of this cookbook so I'm writing this based on my memory of the recipe.
Spring Vegetable Risotto

6 cups chicken broth
1/2 cup - 1 cup white wine
generous 1 1/2 cups arborio rice (gosh.... it might be more than that.....???)
EVOO
1/2 medium onion, chopped
2 large zucchini squash, quarter and diced into 1-inch sections
1 large bunch of asparagus, chopped into 1-inch sections
4 green onions, chopped into 1-inch sections
3 tablespoons freshly chopped basil
2 large handfuls of sugar snap peas, trimmed and cut into 1-inch sections
(all vegetables should be similar in size to aid in an even cooking process.  1 inch or whatever...)
2 cloves garlic, finely minced
2 tablespoons butter
1/2 cup freshly grate parmesan cheese
salt and pepper, to taste
crush red pepper flakes, to taste

1. In large pot bring chicken stock to a simmer.  Keep warm.

2. In a large skillet heat couple tablespoons EVOO.  Add zucchini, asparagus, green onion, and sugar snap peas and sautee over medium heat.  Sautee until tender-crisp (but more tender than crisp), 5 minutes or so.  At the end of cooking add in the basil.

3. In another large skillet heat more EVOO and add onion and garlic.  Season with salt and pepper.  After a minute or two, add arborio rice.  Use wine if things start to stick.  Stir until rice is turning a translucent clear color -- then the true risotto process begins!

4. Add warmed chicken broth one ladle at a time into rice.  Stir constantly!!!!  Once most of liquid is absorbed by the rice, add the next ladle full of broth.  Stir slowly.  Always stir.  Season with a teaspoon or so of crushed red pepper flakes and more salt and pepper.  Continue stirring and adding broth until the rice has cooked down and becomes creamy and tender.  If you don't need to use all the broth, then you don't have to!

5. After finishing the broth process, add in 2 tablespoons butter and parmesan cheese.  Gently fold in until both are melted.  Add in the vegetable medley. 

YUMMMMO!!!
Bon appetit!

Sea scallops + vegetable risotto = the perfect meal!