Name: Spring Vegetable Risotto
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Ingredients: 1 bunch (about a pound) of asparagus spears, tough lower ends discarded; upper ends chopped into 1/2 inch pieces; 2 medium sized leeks, white and light green parts halved lengthwise, sliced thin and rinsed thoroughly; 4 cups chicken broth; 4 cups water; 1 Tablespoon white wine vinegar; 5 Tablespoons unsalted butter; Salt and Pepper for seasoning; 1/2 cup peas (frozen is ok); 2 cloves of garlic, pressed or minced; 1 and 1/2 Cups of Arborio Rice; 1 cup grated Parmesan cheese; 2 Teaspoons of fresh lemon juice; 2 Tablespoons minced fresh Italian flat leaf parsley; 2 Tablespoons minced fresh mint leaves; 1/2 teaspoon lemon zest

Ingredients

Scale

Risotto

1 bunch (about a pound) of asparagus spears, tough lower ends discarded; upper ends chopped into 1/2 inch pieces
2 medium sized leeks, white and light green parts halved lengthwise, sliced thin and rinsed thoroughly
4 cups chicken broth
4 cups water
1 Tablespoon white wine vinegar
5 Tablespoons unsalted butter
Salt and Pepper for seasoning
1/2 cup peas (frozen is ok)
2 cloves of garlic, pressed or minced
1 and 1/2 Cups of Arborio Rice
1 cup grated Parmesan cheese
2 Teaspoons of fresh lemon juice

Garnish (Gremolata)

2 Tablespoons minced fresh Italian flat leaf parsley
2 Tablespoons minced fresh mint leaves
1/2 teaspoon lemon zest

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Instructions

First prepare Gremolata garnish by combining all ingredients in a small bowl and set aside.
Set the chicken broth and 3 cups of water in a saucepan over medium low heat and cover.
Heat 1 tablespoon of butter in a large stovetop Dutch oven or 12 inch cast iron skillet and sauté the asparagus over medium high heat, seasoning lightly with salt and pepper. Cook for about 5 minutes, then add the peas and cook for about a minute longer. Transfer the vegetables to a container and set aside.
Add 3 more tablespoons butter to your pan and the chopped leeks. Season lightly with salt and pepper, sautéing leeks for about 6 minutes or until soft. Add garlic and cook for 30 seconds. Add the rice and cook, stirring frequently until the ends are translucent, about 3 minutes. Add in 1 cup of water and the white wine vinegar and continue to stir frequently until the water is absorbed, about another 2 to 3 minutes.
Add 3 more cups of hot broth to the rice, stirring frequently until the broth is absorbed and the bottom of the pan is just barely wet, about 12 minutes.
Add in 1/2 cup more broth and simmer, stirring constantly for about 3 minutes. Repeat, adding 1/2 cup of broth about every 3 minutes until the rice is al dente (mostly cooked; chewy texture). Remove from heat.
Stir in 1 Tablespoon of butter, 3/4 cup of the Parmesan cheese and lemon juice, then gently fold in the asparagus and peas. Garnish with Gremolata and what’s left of the parmesan. Serve immediately.

Prep Time: 25 minutes
Cook Time: 45 minutes

Nutrition

Serving Size: 12 sides or 6 main course