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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