Spring Vegetable Risotto

Here is a springtime favorite that everyoine loves!!

Ingredients:

• 1 ½ cups arborio rice

• 1 tablespoon olive oil

• 1 tablespoon butter

• 1 leek (white and light green parts), thinly sliced

• 2 garlic cloves, minced

• 1 bunch asparagus, trimmed and cut into 1-inch pieces

• 1 cup fresh or frozen peas

• 4 cups vegetable or chicken broth (kept warm)

• ½ cup dry white wine (optional)

• ½ cup grated Parmesan cheese

• Zest of 1 lemon

• Salt and black pepper to taste

• Fresh herbs like parsley or chives (optional)

Instructions:

1. Prep the Veggies: Blanch the asparagus in boiling water for 2–3 minutes until just tender. Drain and set aside. If using frozen peas, thaw them.

2. Sauté Aromatics: In a large saucepan, heat olive oil and butter over medium heat. Add the sliced leek and cook until soft (about 5 minutes). Add garlic and cook another minute.

3. Add Rice: Stir in arborio rice and cook for 1–2 minutes to toast it slightly.

4. Deglaze: Add the white wine (if using) and stir until absorbed.

5. Add Broth Gradually: Begin adding the warm broth one ladle at a time, stirring frequently. Wait until each addition is mostly absorbed before adding the next. This process takes about 20 minutes.

6. Finish with Veggies: When the risotto is creamy and the rice is tender but slightly firm in the center, stir in the asparagus, peas, Parmesan, and lemon zest. Season with salt and pepper to taste.

7. Serve: Top with fresh herbs and a little extra cheese if you like.