Gout Book.docx

 In separate large, shallow saucepan, melt 1 tbsp (15 mL) of the butter over medium
heat; cook onion, carrot, zucchini, salt and pepper until vegetables are tender, about
4 minutes.
 Add rice, stirring to coat grains.
 Add wine; cook, stirring constantly, until all liquid is absorbed.
 Add stock mixture, 1/2 cup (125 mL) at a time, stirring after each addition until all
liquid is absorbed and rice is creamy and tender, 20 minutes.
 Stir in remaining butter; add peas, Parmesan cheese, parsley and reserved asparagus.
 Cook, stirring, until risotto is creamy but still fluid and vegetables are hot, about
2 minutes.