Spring Risotto.

Ingredients:

Arborio Rice (Italian Rice) 1 cup
Asparagus 6-9(tough ends trimmed & cut in 2″ bits)
Carrot finely chopped
Scallions 1-2 fienly chopped
Jalapenos 1 seeded & chopped
Red Bell pepper 1 sliced
Peppercorns 1 spoon – ground
Chicken Broth 2 cups
Salt to taste
Parmesan cheese freshly grated 1/2 cup
Olive oil few spoons
Parsley/basil to garnish.

Method:

Cook rice with chicken broth and pich of salt. When the rice is done, set aside.

In a wide skillet, add oil. Add all the above mentioned ingredients(except cheese and parsley) and stir-fry them.

When the veggies are done, stir-in rice. Let the oil coat the rice well. Let all ingredients coem togather.

Now add cheese and parsley too. Make upt he fishishing touch.

Serve warm as a main dish.