Categories: Appetizers, Italian, Rice 
      Yield: 1 servings 
  
    1/2    Lemon 
  5 1/2 c  Chicken Stock -- 
           Approximately 
      3 tb Olive Oil 
      1 lg Onion -- finely chopped 
      1    Stalk Celery -- ** 
  1 1/2 c  Arborio Rice 
      2 md Potatoes -- peeled & cubed 
      4 oz Fresh Green Beans -- trimmed 
           ** 
      3 md Tomatoes -- seeded ** 
      1 sm Carrot -- peeled ** 
      4 oz Asparagus -- trimmed ** 
  1 1/4 c  Shelled Fresh Peas -- or 
           Frozen, thawed 
      1 cn Water-Packed Artichoke 
           -Hearts -- drained 
           Salt And Freshly Ground 
           Pepper -- to taste 
    1/4 c  Unsalted Butter -- cut into 
           Pieces 
      1 c  Parmesan Cheese -- freshly 
           Grated 
  
  * Keep immersed in water to avoid discoloration. ** cut into 1/4" pieces 
   
  Bring chicken stock to a simmer in a medium saucepan. Reduce heat to low. 
  Cover and keep warm. 
   
  Heat oil in large heavy saucepan over medium heat. Add onion and celery and 
  saute 3 minutes. Add rice and stir about 30 seconds. Add potatoes, beans, 
  tomatoes and carrot and saute 10 minutes, adding a bit of stock if it 
  becomes too dry. 
   
  Add 1/2 cup of stock to rice, reduce heat and simmer until liquid is 
  absorbed, stirring frequently. Continue adding stock a half cup at a time, 
  stirring frequently and allowing each addition to be completely absorebed 
  before adding another. Add artichokes, asparagus and peas about half way 
  through the process when a little more than half the stock has been used. 
  Continue adding stock in the same manner until rice is tender but still 
  slightly firm to the bite. Remove from heat. Season with salt and pepper. 
  Stir in butter, then cheese. 
   
  Recipe By     : Patricia Williams