Spring Vegetable Risotto

Bring a pot of salted water to boil. Add the asparagus and cook for about 2 minutes. Add the peas and cook for another minute. Drain and place in an ice water bath to halt the cooking. Once the vegetables are totally chilled, remove and set aside.

Bring the broth to a boil in a medium saucepan. Turn off the heat, but leave the pan on the burner.

In a large pan or Dutch oven, heat the butter and olive oil over medium heat. Add the shallots, garlic and leeks. Cook until softened, about 2 minutes. Add the rice, stirring often, until it turns from opaque to translucent (be careful not to brown), another minute or so. Add the wine, stirring frequently, and cook until nearly evaporated.

Gradually stir in the hot broth about a cup at a time. Cook, stirring almost constantly, until the rice absorbs almost all the broth. Stir in another cup and repeat, keeping the risotto at a steady simmer, adding more broth until it’s almost gone and the rice is barely tender, about 20 minutes in total. If you run out of broth or if the rice isn’t tender, use hot water. Add the asparagus and peas, lemon zest and juice and herbs to the rice. Stir well to heat through and then add the cheese. Season with salt and pepper to taste. Serve immediately with more cheese and herbs.