Risotto alla Primavera

Ingredients

• •6½ cups vegetable broth
• •3 tablespoons unsalted butter
• •1 tablespoon extra-virgin olive oil
• •8 ounces onion
• •1 medium leek
• •2 stalks green garlic
• •2 cups arborio rice
• •½ cup dry white wine
• •1 cup asparagus
• •1 cup peas
• •¼ cup Italian parsley
• •¾ cup Parmesan cheese
• •to taste Parmesan cheese

Cooking Instructions

1. 1.

   Bring broth to simmer in medium saucepan. Cover; keep warm over low heat. Melt 1 tablespoon butter with oil in heavy large saucepan over medium-low heat. Add onion, leek, and garlic. Sauté until wilted and almost tender, about 6 minutes. Add rice; stir until rice is translucent at edges but still opaque in center, about 3 minutes. Add wine; simmer until almost all liquid is absorbed, stirring often, about 1 minute. Add broth 1 cup at a time until rice is about half cooked, allowing each addition to be absorbed before adding next and stirring often, about 9 minutes. Stir in asparagus, peas (if using fresh), and parsley. Continue adding broth by cupfuls and stirring until rice is almost tender, about 6 minutes longer. Add peas (if using frozen). Cook until rice is tender but still firm to bite and mixture is creamy, about 2 minutes longer. Remove from heat. Add 3/4 cup cheese and 2 tablespoons butter. Stir until cheese and butter melt. Season with salt and pepper. Serve, passing additional cheese alongside.

   30 min