Risotto Primavera - cooking recipe

Ingredients

2 (13 3/4 oz.) cans chicken broth
1 c. uncooked long grain rice
1/2 c. butter or margarine
1/2 c. onion, finely chopped
1 1/2 c. mushrooms, sliced
1 c. julienned carrots
1 c. julienned zucchini
1 (10 oz.) pkg. frozen cut asparagus, thawed
1/2 tsp. basil
1 c. grated Parmesan cheese
dash of salt and pepper

Preparation

In a large pan, bring chicken broth to boil over high heat. Add rice, reduce heat, cover and simmer 20 minutes or until rice is tender and liquid is absorbed.
In a large skillet over medium heat melt butter.
Add onion and cook 3 to 4 minutes until tender. Add mushrooms, carrots and zucchini.
Cook 3 to 4 minutes.
Add asparagus and basil.
Place rice in serving bowl.
Stir in cheese, salt, pepper and vegetables.
Very good.