Risotto Primavera

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   Heat the chicken stock to boiling. Set it aside. Place zucchini in a large bowl. Add asparagus and carrot and mix in. Heat oil in deep saucepan over medium-high heat. Add onion and saute until translucent, about 2 minutes. Mix in rice until coated with oil and opaque, about 1 minute. Add lemon juice, stirring until rice is almost dry, less than 1 minute. Mix in garlic and half the chopped vegetables. Cook one minute. Add hot broth, a half-cup at a time, stirring well after each addition. Cook, stirring continually, until rice is almost dry before adding more broth. When most of the broth has been used and rice is almost done but has a hard core, about 15-18 minutes, add remaining vegetables and parsley. Add the last of the broth and cook until rice is tender but still al dente (offering a slight resistance when bitten into, but not soft), about 3-4 minutes. Remove pot from heat. Stir in yogurt and cheese. Season to taste with salt and pepper. Serve immediately.

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