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Risotto Alla Primavera


Risotto Alla Primavera Recipe

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:
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Rank

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