---------- Recipe via Meal-Master (tm) v8.02
       Title: Risotto Primavera -1
  Categories: Appetizers, Italian, Rice
       Yield: 1 servings
     1/2    Lemon
   5 1/2 c  Chicken Stock --
       3 tb Olive Oil
       1 lg Onion -- finely chopped
       1    Stalk Celery -- **
   1 1/2 c  Arborio Rice
       2 md Potatoes -- peeled & cubed
       4 oz Fresh Green Beans -- trimmed
       3 md Tomatoes -- seeded **
       1 sm Carrot -- peeled **
       4 oz Asparagus -- trimmed **
   1 1/4 c  Shelled Fresh Peas -- or
            Frozen, thawed
       1 cn Water-Packed Artichoke
            -Hearts -- drained
            Salt And Freshly Ground
            Pepper -- to taste
     1/4 c  Unsalted Butter -- cut into
       1 c  Parmesan Cheese -- freshly
   * Keep immersed in water to avoid discoloration.
   ** cut into 1/4 pieces
   Bring chicken stock to a simmer in a medium saucepan. Reduce heat to
   low. Cover and keep warm.
   Heat oil in large heavy saucepan over medium heat. Add onion and
   celery and saute 3 minutes. Add rice and stir about 30 seconds. Add
   potatoes, beans, tomatoes and carrot and saute 10 minutes, adding a
   bit of stock if it becomes too dry.
   Add 1/2 cup of stock to rice, reduce heat and simmer until liquid is
   absorbed, stirring frequently. Continue adding stock a half cup at a
   time, stirring frequently and allowing each addition to be completely
   absorebed before adding another. Add artichokes, asparagus and peas
   about half way through the process when a little more than half the
   stock has been used. Continue adding stock in the same manner until
   rice is tender but still slightly firm to the bite. Remove from heat.
   Season with salt and pepper. Stir in butter, then cheese.
   Recipe By     : Patricia Williams <PIE@TWC.EDU>