Instructions: 1. In saucepan, heat broth and 3 1/2 c water to boiling over high heat.

Reduce heat to low and simmer, covered.

2. In large saucepan, heat 1 tbsp olive oil over medium heat. Add carrots and cook 10 minutes. Add asparagus, peas, pepper, and 1/4 tsp salt, and cook, covered until vegetables are tender crisp, about 5 minutes. Remove to bowl.

3. In same saucepan, in 1 tbsp oil, cook onion over medium heat until tender, about 7 minutes. Add rice and 3/4 tsp salt and cook, stirring frequently, until rice grains are opaque. Add wine ; cook until absorbed.

Add about 1/2 c simmering broth to rice and continue cooking until liquid is absorbed. Continue cooking, adding remaining broth 1/2 c at a time, and stirring after each addition until all liquid is absorbed and rice is tender but still firm, about 25 minutes. Stir in vegetables, Parmesan, and basil; heat through.

NOTES : End the meal on a cool note with spring berries and crisp biscotti.

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