Risotto Primavera

Thinly slice the onion and the mushrooms. Halve the bell pepper through the Stem end; remove the stem, ribs and seeds. Cut into long strips about 1/4 inch wide. Quarter the zucchini or crookneck squash lengthwise; cut crosswise into pieces 1/4 inch thick. Cut off the top 2 inches from each asparagus spear (save the bottoms for another use); cut on the diagonal into pieces 1/4 inch thick Set the vegetables aside separately Pour the stock or broth into a saucepan and bring to a simmer. Adjust the heat to maintain a gentle simmer. Meanwhile, in a large saucepan or deep nonstick frying pan over medium-low heat, warm the olive oil. When hot, add the onion and mushrooms and saute, stirring, until softened, about 3 minutes. Add the rice and stir until the kernels are coated with the oil, about 2 minutes more. Add the wine and cook, stirring frequently, until most of it has been absorbed, about 3 minutes. Reduce the heat to low and add the bell pepper and 1 cup of the hot stock or broth. Cook, stirring frequently, until most of has been absorbed, about 5 minutes. Add the squash and asparagus and another 1 cup of the hot stock or broth and simmer, stirring often, until most of it has been absorbed. Add another 1 cup of the hot stock or broth and simmer, stirring occasionally, until it has been absorbed and the risotto has a creamy consistency Taste the rice; if it is hard in the center, add the remaining 1/4 cup stock or broth and smimer, stirring, until absorbed and the grains are tender but slightly al dente (firm to the bite). Total cooking time is about 25 minutes. Stir in the Parmesan cheese and season to taste with salt and pepper. Serve at once. Serves 4.