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Risotto Primavera
Ingredients
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- 4 tablespoons butter
- 2 medium leeks, chopped
- 1 cup arborio rice
- 1/4 cup dry white wine
- 3–4 cups stock, simmering
- 1 large bunch of asparagus, chopped into 1-inch pieces
- 1 cup peas
- zest of a lemon
- juice from 1/2 lemon
- 1/4 cup freshly grated parmesan
- 1/4 freshly grated pecorino
- 2 tablespoons mint
- large handful parsley
Instructions
- Heat 2 tablespoons of butter in a large saucepan over medium heat. Add the leeks and saute for 5 to 7 minutes, until tender. Add the rice and stir. Toast the rice for 2-4 minutes until slightly golden. Add the white wine and simmer over low heat, stirring constantly, until most of the wine has been absorbed. Add the chicken stock, about 1/3 cup, stirring frequently and waiting for the stock to be absorbed before adding more. This process should take 25 to 30 minutes.
- After the first ten minutes of cooking, add in the asparagus.
- With the final amount of stock, also add in the peas, both kinds of cheese, lemon juice and zest, salt, and pepper
- When all the stock has been absorbed finish with the last 2 tablespoons of butter and herbs, stir to combine.
