Risotto alla Primavera

Ingredients

• 1 cup pieces asparagus thin
• 0.5 cup cooking wine dry white
• 2 stalks garlic green minced chopped
• 1 medium leek white sliced thin ( part only)
• 1 tablespoon olive oil extra-virgin
• 8 ounce onion chopped
• 0.8 cup parmesan cheese freshly grated for serving
• 0.3 cup parsley fresh italian chopped
• 0.3 pound peas frozen shelled
• 2 cups carnaroli rice 
• 3 tablespoons butter unsalted divided
• 6.5 cups vegetable broth ()

Equipment

• sauce pan

Directions

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.
2. Add onion, leek, and garlic. Sauté until wilted and almost tender, about 6 minutes.
3. Add rice; stir until rice is translucent at edges but still opaque in center, about 3 minutes.
4. Add wine; simmer until almost all liquid is absorbed, stirring often, about 1 minute.
5. 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.
6. Add peas (if using frozen). Cook until rice is tender but still firm to bite and mixture is creamy, about 2 minutes longer.
7. Remove from heat.
8. Add 3/4 cup cheese and 2 tablespoons butter. Stir until cheese and butter melt. Season with salt and pepper.
9. Serve, passing additional cheese alongside.
10. Market tip
11. Farmers' markets often sell green garlic in the spring. It looks similar to a green onion, with a white root end and a long green stalk. Sometimes the root end has a small bulb that is tinged with pink.