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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Velvety risotto shows off the flavors and textures of young spring produce. Ingredients:
6 1/2 cups (about) vegetable broth |
3 tablespoons unsalted butter, divided |
1 tablespoon extra-virgin olive oil |
1 8-ounce onion, chopped |
1 medium leek (white part only), sliced crosswise into thin rings |
2 stalks green garlic, chopped, or 1 garlic clove, minced |
2 cups arborio rice or carnaroli rice |
1/2 cup dry white wine |
1 cup 1-inch pieces thin asparagus |
1 cup freshly shelled small peas or petite frozen peas (about 1/4 pound) |
1/4 cup chopped fresh italian parsley |
3/4 cup freshly grated parmesan cheese, plus additional for serving |
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. Add onion, leek, and garlic. Sauté until wilted and almost tender, about 6 minutes. Add rice; stir until rice is translucent at edges but still opaque in center, about 3 minutes. Add wine; simmer until almost all liquid is absorbed, stirring often, about 1 minute. 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. Add peas (if using frozen). Cook until rice is tender but still firm to bite and mixture is creamy, about 2 minutes longer. Remove from heat. Add 3/4 cup cheese and 2 tablespoons butter. Stir until cheese and butter melt. Season with salt and pepper. Serve, passing additional cheese alongside.
2. Market tip 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.
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