Spring Vegetable Risotto

Total Time: 45 mins Preparation Time: 5 mins Cook Time: 40 mins

Ingredients

• Servings: 10
• 4 tablespoons olive oil, divided
• 3/4 lb asparagus, trimmed & cut into 1-inch pieces
• salt & pepper, to taste
• 6 cups chicken broth
• 2 medium leeks, thinly sliced
• 2 garlic cloves, minced
• 2 cups arborio rice
• 1 1/2 cups freshly grated parmesan cheese
• 1 cup frozen peas, thawed

Recipe

• 1 heat 1 tbsp oil in medium skillet over medium-high heat.
• 2 add asparagus; sprinkle with salt & pepper.
• 3 saute until asparagus begins to soften, about 2 minutes. set aside.
• 4 bring broth to simmer in medium saucepan over low heat. cover; keep warm.
• 5 heat remaining 3 tbsp olive oil in large heavy pot over medium-high heat.
• 6 add leeks and garlic.
• 7 saute until leeks begin to soften, about 3-4 minutes.
• 8 add rice, stir until rice is translucent, about 3 minutes.
• 9 reduce heat to medium.
• 10 add 1/2 cup broth; stir until liquid is absorbed.
• 11 add broth, 1/2 cup at a time, stirring constantly until each addition is absorbed before adding next 1/2 cup, until there is only 1 cup broth remaining.
• 12 add cheese, peas and remaining broth.
• 13 simmer until vegetables are just tender and risotto is creamy.
• 14 season with salt & pepper.
• 15 enjoy!