Spring Risotto
Serves: 6 servings
  • 3 tablespoons unsalted butter or olive oil
  • 2 leeks chopped , white and light green parts
  • 1½ cups Arborio rice
  • ½ cup dry white wine
  • 4 to 5 cups simmering chicken or veggie stock, preferably homemade
  • 1 pound thin asparagus
  • 1½ cups shelled fresh peas
  • 2 teaspoons finely chopped Italian (flat-leaf) parsley
  • 2 teaspoons finely grated lemon zest
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons freshly squeezed lemon juice
  • ½ teaspoon salt
  • fresh ground pepper
  • ½ cup freshly grated Parmesan, plus extra for serving
  1. Heat the olive oil or butter in a medium saucepan over medium heat. Add the leeks and saute for 5 to 7 minutes, until tender. Add the rice and stir for a minute to coat.
  2. Add the white wine and simmer over low heat, stirring constantly, until most of the wine has been absorbed. Add the chicken stock, 2 ladles at a time, stirring almost constantly and waiting for the stock to be absorbed before adding more. This process should take 30 to 40 minutes.
  3. Meanwhile, while the risotto is cooking, snap the tough ends off the asparagus and cut them diagonally into 1½-inch lengths Blanch in boiling salted water for 4 to 5 minutes, until al dente. Drain and cool immediately in ice water. Add the fresh peas and blanch for a few minutes until the starchiness is gone and add to ice water with asparagus.
  4. When the risotto has been cooking for 30 minutes, drain the asparagus and add it to the risotto, as well as lemon zest, salt, and ½ teaspoon pepper. Continue cooking and adding stock, stirring almost constantly, until the rice is tender but still firm. In the last five minutes, add the peas and stir to combine.
  5. When the risotto is done, turn off the heat and stir in the lemon juice, parsley, and Parmesan cheese. Set aside, off the heat, for a few minutes, season with salt and pepper, and serve hot with more Parmesan cheese.
Recipe by Three Hungry Boys at https://www.threehungryboys.com/2018/03/22/spring-risotto/