Risotto with Veggies

2 tablespoons butter

2 tablespoons oil

1 leek, tops removed, chopped

1 clove garlic

1 zucchini diced

12 asparagus stalks, ends removed and cut into 2“ pieces

1 red bell pepper, seeded and diced

1 carrot, peeled and diced

1 jalapeno pepper, seeded and diced (optional)

1 ½ cups Arborio rice

1 larger or two smaller tomatoes, diced

Pinch red pepper flakes

1/3 cup fresh basil leaves, chopped

½ cup white wine

4 cups chicken stock, or vegetable broth heated thoroughly

1 ½ cup fresh Parmesan cheese, grated

salt and pepper to taste

Heat butter and oil in a medium-sized sauce pan.  Add leeks and garlic and sauté two minutes. Add zucchini, asparagus, red bell pepper, carrot, jalapeno pepper and sauté until soft, about five more minutes.  Add rice and coat well.  Add tomatoes, red pepper flakes, basil leaves and wine. Stir until the liquid has been completely absorbed.  Add one ladle of hot stock and simmer, stirring until it has been absorbed.  Continue to add hot stock one ladle at a time, stirring after each spoonful and adding more once it’s been absorbed.  Cook until all the liquid has been absorbed and the rice is tender but still firm (al dente) about 18-20 minutes.  Add Parmesan cheese and season with salt and pepper.