Spring-Vegetable Risotto

Directions

1. 1
   In a large frying pan, soften the onion with the carrots in one tablespoon butter.
2. 2
   Add the rice and cook, stirring, for a couple of minutes until the rice is well coated with butter and starts to turn opaque.
3. 3
   Add the saffron and wine and stir thoroughly.
4. 4
   Add a cup of hot chicken stock and cook, stirring, until most of the liquid is absorbed.
5. 5
   Add one-half cup more stock and continue cooking, stirring frequently.
6. 6
   Add the fava beans and asparagus and another cup of stock.
7. 7
   Continue cooking and adding stock until the rice is al dente.
8. 8
   It is done when it is firm but tender and creamy.
9. 9
   The vegetables should be barely tender.
10. 10
    Season to taste with salt and pepper.
11. 11
    Stir in the cheese and remaining butter.
12. 12
    Serve immediately.