Risotto Spring Vegetable

By mariannefeldman

Ingredients

• WHY THIS RECIPE WORKS:
• SPRING VEGETABLE RISOTTO
• 4 6 1, 2008. main course or 6 as a first course. Published May 1, 2008. From Cook's Illustrated.
• For a flavorful spring vegetable risotto recipe, we simmered the trimmings from leeks and other vegetables in chicken broth before stirring the broth into the rice.
• INGREDIENTS
• Gremolata
• 2 2tablespoons 2tablespoons minced fresh parsley leaves , stems reserved
• 2 2tablespoons 2tablespoons minced fresh mint leaves , stems reserved
• 1/2 1/2teaspoon 1 finely grated zest from 1 lemon
• Risotto
• 1 1pound 1/2-inch asparagus , tough ends snapped off and reserved, spears cut on bias into 1/2-inch thick pieces
• 2 2medium 4 2 , white and light green parts halved lengthwise, washed, and sliced thin (about 4 cups), 2 cups roughly chopped greens reserved (see note)
• 4 4cups 4cups low-sodium chicken broth (see note)
• 3 3cups 3cups water
• 5 5tablespoons 5tablespoons unsalted butter
• Salt and ground black pepper
• 1/2 1/2cup 1/2cup frozen peas
• 2 2medium 2 garlic cloves , minced or pressed through garlic press (about 2 teaspoons)
• 1 1/2 1 1/2cups 1/2cups Arborio rice (see note)
• 1 1cup 1cup dry white wine
• 1 1/2 1 1/2ounces 3/4 grated Parmesan cheese (about 3/4 cup), plus extra for serving
• 2 2teaspoons 1 juice from 1 lemon

Preparation

Step 1

INSTRUCTIONS
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.