- 6 ½ cups vegetable broth
- 3 tablespoons unsalted butter, divided
- 1 tablespoon extra-virgin olive oil
- 18 ounces onion, chopped
- 1 medium leek (white part only), sliced crosswise into thin rings
- 1 clove garlic, minced
- 2 cups carnaroli rice
- ½ cup dry white wine
- 1 cup thin asparagus, cut into 1" pieces
- 1 cup small peas, freshly shelled
- ¼ cup fresh Italian parsley, chopped
- ¾ cup Parmesan cheese, freshly grated
Velvety risotto shows off the flavors and textures of young spring produce.
ingredients
directions
1. Bring broth to simmer in medium saucepan. Cover; keep warm over low heat. |
2. 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. |
3. 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. |
Categories
Italian, Vegetarian, Vegetarian Dishes
