Risotto Primavera

Ahh, spring!  It's been on deck for weeks, but I feel like it's finally official.  Time to open the windows and take the chance that it won't snow if I take my warmest coat to the dry cleaner.  Time to start asking bartenders if they have Sam Summer on tap.  Time to revel in the fact that both hockey and baseball are on TV!

The most wonderful aspect of spring is that everything seems to be coming back to life.  The world is waking up and beginning to bloom.  The Italians celebrate the vernal equinox by cooking pasta primavera, a dish encompassing the crisp, bright flavors of young vegetables at their peak in the springtime, seasoned with a bit of garlic and parmesan.  This weekend, I took the idea of primavera and stirred it into a great risotto.  Try this recipe when spring's bounty is at its best!

Risotto Primavera
1 T. butter
1 shallot, minced
1 cup Arborio rice
1/2 cup lemon juice
1/2 cup white wine
1 small clove garlic, halved
1 T. chervil
1 T. very finely minced sun-dried tomato
4 cups chicken broth, heated
1 cup each:
    -ham or canadian bacon, cut into 1/4" dice
    -sliced blanched green beans
    -sliced blanched asparagus spears
    -sliced green onion
    -artichoke hearts (don't use the kind with seasoning added)
1/2 cup shredded swiss cheese
handful chopped mint
salt and pepper to taste
sprigs of fresh mint, for garnish

In a large, heavy-bottomed soup pot, melt the butter over medium heat.  Add the shallot and arborio rice, stirring until the shallot has softened up a bit.  Now, add the lemon juice, white wine, garlic, chervil, and sun-dried tomato.  Bring to a boil, stirring intermittently, then reduce the heat to low.  Continue to stir until all the liquid has been absorbed. 

Next, add a half cup of the warmed chicken broth.  Again, stir until the liquid has been absorbed.  Repeat this with 3 out of 4 cups of the chicken broth. 

Now, add the final cup of the chicken broth, along with the ham, green beans, asparagus, green onion, and artichoke hearts.  Stir as you did in the previous step, until all the liquid has been absorbed. 

Finally, add the swiss cheese, mint, salt and pepper.  Stir until the cheese is melted and well-blended.  Serve hot, garnished with sprigs of fresh mint.