Spring Vegetable Risotto

Total Time: 1 hr 15 mins Preparation Time: 45 mins Cook Time: 30 mins

Ingredients

• 2 tablespoons minced fresh parsley leaves, stems reserved
• 2 tablespoons minced fresh mint leaves, stems reserved
• 1/2 teaspoon finely grated lemon zest, from 1 lemon
• 1 lb asparagus, tough ends snapped off and reserved, spears cut on bias into 1/2-inch thick pieces
• 2 medium leeks, and light green parts halved lengthwise, washed, and sliced thin (about 4 cups)
• 4 cups low sodium chicken broth
• 3 cups water
• 5 tablespoons unsalted butter
• table salt
• fresh ground pepper
• 1/2 cup frozen peas
• 2 medium garlic cloves, minced
• 1 1/2 cups arborio rice
• 1 cup dry wine
• 1 1/2 ounces grated parmesan cheese, plus extra for serving (about 3/4 cup)
• 1 teaspoon lemon juice

Recipe

• 1 for the gremolata: combine ingredients in small bowl and set aside.
• 2 for the risotto: chop tough asparagus ends and leek greens into rough 1/2-inch pieces. bring chopped vegetables, reserved parsley and mint stems, broth, and water to boil in large saucepan over high heat. reduce heat to medium-low, partially cover, and simmer 20 minutes. strain broth through fine-mesh strainer into medium bowl, pressing on solids to extract as much liquid as possible. return strained broth to saucepan; cover and set over low heat to keep broth warm.
• 3 heat 1 tablespoon butter in large dutch oven over medium heat. when foaming subsides, add asparagus spears, pinch of salt, and pepper to taste. cook, stirring occasionally, until asparagus is crisp-tender, 4 to 6 minutes. add peas and continue to cook 1 minute. transfer vegetables to plate and set aside.
• 4 melt 3 tablespoons butter in now-empty dutch oven over medium heat. when foaming subsides, add leeks, garlic, 1/2 teaspoon salt, and 1/2 teaspoon pepper. cook, stirring occasionally, until leeks are softened, 4 to 5 minutes. add rice and cook, stirring frequently, until grains are translucent around edges, about 3 minutes. add wine and cook, stirring frequently, until fully absorbed, 2 to 3 minutes.
• 5 when wine is fully absorbed, add 3 cups hot broth to rice. simmer, stirring every 3 to 4 minutes, until liquid is absorbed and bottom of pan is almost dry, about 12 minutes.
• 6 stir in about 1/2 cup hot broth and cook, stirring constantly, until absorbed, about 3 minutes; repeat with additional broth 3 or 4 times until rice is al dente. off heat, stir in remaining tablespoon butter, parmesan, and lemon juice; gently fold in asparagus and peas. if desired, add up to 1/4 cup additional hot broth to loosen texture of risotto. serve immediately, sprinkling each serving with gremolata and passing parmesan separately.