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A delicious spring risotto with asparagus and peas.
Place asparagus, ½ cup water and a generous sprinkle of salt into a large Dutch oven or soup kettle. Cover, turn the burner on high and bring to a boil. Continue to cook until asparagus is crisp tender, about 3 to 5 minutes. Drain and then spread asparagus on a paper towel to cool quickly.
Return pot to stove and heat oil over medium heat. Add leeks; sauté until tender, about 5 minutes. Stir in rice to coat with oil; add wine and simmer until almost evaporated. Add 1 cup of stock, stirring pretty constantly and allowing the rice to absorb it before adding the next cup. Continue adding stock and stirring until rice is almost cooked with a little chew at the center and liquid is creamy. Stir in asparagus and peas; cook until heated through. Stir in cheese and butter. Adjust seasonings, including salt and pepper to taste. Serve immediately, sprinkling with additional cheese and a few grinds of pepper.