Ingredients:
1 white onion, chopped
2 tablespoons extra virgin olive oil
2 cups zucchini squash, finely diced
1 cup baby asparagus, chopped
1/2 cup carrots, diced
1 cup Roma tomatoes, diced
1 teaspoon salt
1 teaspoon black pepper
1 1/2 cups Arborio rice
4 cups chicken broth, heated to almost boiling
1 cup dry white wine
1 tablespoon garlic flavored olive oil

Directions:
Use a large saucepan to combine the onion and oil. Sauté the onion for 2 minutes, or until translucent. Add the squash, asparagus and carrots and cook and stir over low heat for 10 minutes. Add the tomatoes, salt and pepper and continue cooking for 15 minutes. Add the rice and a bit of the broth. Add the wine and stir. Continue cooking the rice and vegetables over low heat, adding broth every few minutes as the liquid is absorbed. Cook for about 20 to 30 minutes or until the rice is tender and fully cooked. Stir in the olive oil and serve. Serves 6.

Nutrition Information:
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