Spring Vegetable Risotto

Name: Spring Vegetable Risotto
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Yield: 10 serving(s)
Ingredients: 4 tablespoons olive oil, divided; 3/4 lb asparagus, trimmed & cut into 1-inch pieces; salt & pepper, to taste; 6 cups chicken broth; 2 medium leeks, thinly sliced; 2 garlic cloves, minced; 2 cups arborio rice; 1 1/2 cups freshly grated parmesan cheese; 1 cup frozen peas, thawed

Submitted by rockinred

"This is from InStyle's April 2005 issue. I haven't tried this yet, but I love risotto and this sounds so delicious! Neither preparation or cooking time was given in the recipe so I have guesstimated using my past experience with risotto."

Download

Ready In:: 45mins
Ingredients:: 9
Serves:: 10

ingredients

4 tablespoons olive oil, divided
³⁄₄ lb asparagus, trimmed & cut into 1-inch pieces
salt & pepper, to taste
6 cups chicken broth
2 medium leeks, thinly sliced
2 garlic cloves, minced
2 cups arborio rice
1 ¹⁄₂ cups freshly grated parmesan cheese
1 cup frozen peas, thawed

directions

Heat 1 tbsp oil in medium skillet over medium-high heat.
Add asparagus; sprinkle with salt & pepper.
Saute until asparagus begins to soften, about 2 minutes. Set aside.
Bring broth to simmer in medium saucepan over low heat. Cover; keep warm.
Heat remaining 3 tbsp olive oil in large heavy pot over medium-high heat.
Add leeks and garlic.
Saute until leeks begin to soften, about 3-4 minutes.
Add rice, stir until rice is translucent, about 3 minutes.
Reduce heat to medium.
Add 1/2 cup broth; stir until liquid is absorbed.
Add broth, 1/2 cup at a time, stirring constantly until each addition is absorbed before adding next 1/2 cup, until there is only 1 cup broth remaining.
Add cheese, peas and remaining broth.
Simmer until vegetables are just tender and risotto is creamy.
Season with salt & pepper.
ENJOY!