Spring Vegetable Risotto

Prep Vegetables. Cut asparagus into 1 inch pieces. Blanch for 2-3 minutes until asparagus is crisp tender. Remove to a large bowl. Wash and cut the mushrooms into bite size pieces. Cut leek in half length-wise, then slice. Place leek in a colander and rinse to remove grit. Mince garlic.

Heat broth in a medium saucepan over medium low heat. The broth should be warmed through.

Heat 1 tablespoon of butter in a dutch oven or high sided skillet over medium heat. Add mushrooms and cook for about 5 minutes until mushrooms are brown and just starting to release liquid. Remove from the pan to the bowl with the asparagus. Add the remaining tablespoon of butter and the olive oil to the pan. Heat until the butter is melted. Add the leeks to the pan. Cook until leeks are tender, 3-5 minutes. Add garlic and the rice to the pan. Toast for approximately 30 seconds until the garlic is fragrant and the rice smells toasted.

Add the wine to deglaze the pan. Use a wooden spoon to scrape any stuck on pieces off the bottom. Cook for about 30 seconds to allow the wine to evaporate. Add 1 ladle of broth to the rice. Stir and allow the broth to absorb into the rice. When nearly all the broth has absorbed add another ladle full. Continue adding broth one ladle at a time. As the rice cooks allow it to get sticky between each new ladle of broth; this will help the starches release from the rice.

When you only have one or two ladles of broth left add the asparagus and mushrooms, the peas, and the lemon zest. Stir everything together. Add broth as needed. Check the rice to make sure it is cooked through. Add the parmesan cheese and the chives. Stir together. If your risotto is too tight or sticky add a little more broth. If it is too loose or wet allow to cook until it is the texture you desire.

Your risotto is ready to eat! I can eat a bowl of this as dinner. Or add a poached egg on top, use a side, or mix in some chicken!

Note: This recipe can be made vegetarian by swapping the chicken broth with vegetable broth. Replace the butter with all olive oil and leave out the parmesan cheese, and it’s vegan.