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
Description
Velvety Risotto Shows Off The Flavors And Textures Of Young Spring Produce.
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