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1
Cut 1/4-inch slice off 1 long side of carrot to stabilize.
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2
Cut lengthwise into 1/8-inch-thick slices.
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3
Stack half of slices and cut lengthwise into 1/8-inch-thick strips.
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4
Cut strips crosswise into 1/8-inch cubes.
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5
Repeat with remaining slices.
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6
Heat 1 tablespoon oil in heavy large skillet over medium-high heat.
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7
Add asparagus, zucchini, and crookneck squash; sprinkle with salt and pepper.
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8
Saute until vegetables begin to soften, about 2 minutes.
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9
Set vegetables aside.
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10
Bring broth to simmer in medium saucepan over low heat.
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11
Cover and keep warm.
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12
Heat 3 tablespoons oil in heavy large pot over medium-high heat.
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13
Add onion and cubed carrot.
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14
Saute until onion begins to soften, about 2 minutes.
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15
Add rice; stir until rice is translucent at edges but still opaque in center, about 3 minutes.
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16
Add wine and simmer until absorbed, stirring occasionally, about 3 minutes.
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17
Add 1 cup warm broth and baby carrots.
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18
Simmer until broth is almost absorbed, stirring often, about 4 minutes.
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19
Add 2 cups more broth, 1 cup at a time, allowing each addition to be absorbed before adding next and stirring frequently, about 10 minutes.
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20
Mix in sauteed vegetables and 1 cup broth.
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21
Simmer until broth is just absorbed, stirring often, about 5 minutes.
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22
Add 1 1/3 cups cheese, peas, butter, and 1/2 cup broth.
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23
Simmer until butter melts, rice and vegetables are just tender, and risotto is creamy, stirring often and adding more broth by 1/4 cupfuls if risotto is dry, about 3 minutes longer.
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24
Mix in basil; season with salt and pepper.
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25
Transfer risotto to large shallow bowl.
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26
Sprinkle with pine nuts.
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27
Serve, passing additional cheese separately.
