Mixed Vegetable Risotto

2tablespoons extra virgin olive oil, divided 3ounces asparagus, cut into ½-inch pieces (about ½ cup) 1medium carrot, cut into ½-inch pieces (about ¹∕³ cup) 1teaspoon salt, divided ¾teaspoon freshly ground black pepper, divided 1 small shallot, finely chopped (about ¹∕³ cup) 3cloves garlic, finely chopped ¼large red pepper, chopped (about ¼ cup) 1½cups Arborio rice ½cup white wine 6cups chicken broth, hot ¹∕³cup ¼-inch diced zucchini ¾cup chopped mushrooms (any variety, cremini work very well) ½cup frozen peas, not defrosted ½cup frozen corn, not defrosted ¹∕³cup grated Parmesan 1tablespoon unsalted butter zest from ½ lemon

Calories 173 (22% from fat) • carb. 27g • pro. 4g • fat 4g • sat. fat 1g • chol. 5mg • sod. 539mg • calc. 51mg • fiber 2g

1.Preheat the Cuisinart® GreenGourmet® Electric 14-inch Skillet to 325°F; add 1 tablespoon of oil. Sauté asparagus and carrot with ½ teaspoon each of salt and pepper. Cook until asparagus is slightly charred. Reserve. 2.Add remaining oil. Sauté shallot, garlic and pepper until softened, about 2 minutes. Add rice; stir to coat in oil and sauté until just transparent, 5 to 6 minutes. Add wine and let cook until absorbed by rice. 3.Add stock, ½ cup at a time, not adding more until all is absorbed by rice, about 8 to 10 minutes per batch. 4.Before the last ½ cup of stock is added to the Skillet, add the reserved asparagus and carrots, and the remaining vegetables. Stir to fully combine. 5.Once the final ½ cup of stock has been absorbed, turn off the Skillet and add the Parmesan, butter, zest and remaining salt and pepper. 6.Taste and adjust seasonings accordingly.