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- 2 quarts beef stock (I actually used 1 quart beef and 1 quart vegetable.)
- 4 T. olive oil, divided
- 3 small zucchini, unpeeled and diced
- 1/2 lb. purple asparagus, chopped
- 1/2 c. shredded carrots
- 3 green onions, chopped
- 2 large cloves garlic, minced
- 2 c. Arborio rice
- 3.5 oz. sun dried tomatoes, julienne-cut
- 1/4 c. white wine
- salt and pepper
- 1/2 c. grated Parmesan
View Full Recipe at Eliots Eats
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