Velvety risotto shows off the flavors and textures of young spring produce.


  • 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


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.


Italian, Vegetarian, Vegetarian Dishes


Bon Appétit


6 servings
Makes 6 servings