Spring Vegetable Risotto
Why This Recipe Works
We wanted a risotto primavera with fresh yet complex flavors and vegetables that retained some bite. We started with the classic combination of asparagus and leeks. The leeks melted down beautifully as their delicate flavor infused the rice. The asparagus had to be handled separately; sautéing the trimmed spears and stirring them into the rice right before serving kept them from turning into mush. For a third vegetable, we added frozen peas. For a stronger backbone of flavor, we simmered the leek greens and tough stems of the asparagus in the chicken broth we used for cooking the rice. To round out and brighten the dish, we topped it with a gremolata of parsley, mint, and lemon zest.