Spring Vegetable Risotto

By DreiFromBK

We wanted a risotto primavera with fresh yet complex flavors and vegetables that retained some bite. We started with the classic combination of asparagus and leeks. The leeks melted down beautifully as their delicate flavor infused the rice. The asparagus had to be handled separately; sautéing the trimmed spears and stirring them into the rice right before serving kept them from turning into mush. For a third vegetable, we added frozen peas. For a stronger backbone of flavor, we simmered the leek greens and tough stems of the asparagus in the chicken broth we used for cooking the rice. To round out and brighten the dish, we topped it with a gremolata of parsley, mint, and lemon zest.

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

To make this dish vegetarian, replace the chicken broth with vegetable broth. Onions can be substituted for the leeks. If substituting onions, use 1 roughly chopped medium onion (1 cup) in the broth and 2 minced medium onions (2 cups) in the risotto. At the end of cooking, you may have up to a cup of broth left over.

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.