"Mom, can I have * over to visit tomorrow? Can they stay for dinner?"
"Of course. Tell them to come hungry."
"What's for dinner?"
"Risotto..."
More than that one simple word need never be said. Friends knew that if they were to have dinner at my home and Risotto of any sort were served it would be creamy, cheesy, and oh so delicious!

My mom always told me it was a dish not to be rushed. Not that it takes so very long to make, but, there are certain indignities you would never want to heap upon your beautiful pearly rice. Such as to simply dump all of the water into the rice and flood it. This meal is a labor of love and respect must be shown to the meal by the cook and to the cook by his or her family in preparing such a feast!

Risotto with chicken, with seafood, with mushrooms, and this one here, spring vegetables. Vegetarian yes, but I simply prefer to think it an Ode To Spring!

Ingredients:
1lb. of Arborio Rice
7c. of Vegetable Stock (the cardboard cartons are fine but fresh is so easy and better!)
Olive Oil
2tbs. Butter
1/2lb. of Asparagus ( not big as logs but not the pencil thin ones either. Nice size with tight bud heads) Trim ends off and Roast in oven before cutting into further pieces.
1 1/2-2c. Frozen peas
1 Sm. Zucchini cut into 1/2 circles 1/2 inch thick.
1 Sm. Yellow squash cut as Zucchini
1/2lb. Fresh Green Beans cut into 3 pieces each.
1 container of Grape Tomatoes
1 Bunch Fresh Parsley
1 Bunch Fresh Basil
1 Bunch Fresh Thyme
1 wedge of Parmigiano Reggiano to grate fresh. Beyond comparison to preshredded. Pre = dry.
2 good size cloves of Fresh Garlic peeled and minced.
Fresh black pepper and sea salt.

If using boxed stock bring stock to heat and for added fresh flavor put a stem or two of each herb in hot stock to steep and release flavor to it. Remove before adding stock to rice.

While stock is heating turn oven to 450 and preheat. Take large baking dish or cookie sheet and rub with olive oil. Place cut zucchini, yellow sq., whole green beans, whole Asparagus and unpeeled garlic on sheet and drizzle with olive oil on top, grindings of black pepper and a small sprinkle of sea salt and place in hot oven. Keep eye on it and let vegetables get a roasted brown color but not burn. Remove from oven and set aside. Roasting brings out an incredible flavor! Peel garlic and mash with edge of knife.

In large kettle over med. heat place 2 tbs. of Olive oil and 2 tbs. of Butter. Oil keeps butter from

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