Spring Vegetable Risotto

Name: Spring Vegetable Risotto
Yield: Serves 4 as a main course or 6 as a first course
Cuisine: Europe, Italian
Ingredients: 2 tablespoons, minced fresh parsley leaves, stems reserved; 2 tablespoons, minced fresh mint leaves, stems reserved; 1/2 teaspoon, finely grated zest from 1 lemon; 1 pound, asparagus, tough ends snapped off and reserved, spears cut on bias into 1/2-inch thick pieces; 2 medium, leeks, white and light green parts halved lengthwise, washed, and sliced thin (about 4 cups), 2 cups roughly chopped greens reserved (see note); 4 cups, low-sodium chicken broth (see note); 3 cups, water; 5 tablespoons, unsalted butter; , Salt and ground black pepper; 1/2 cup, frozen peas; 2 medium, garlic cloves, minced or pressed through garlic press (about 2 teaspoons); 1 1/2 cups, Arborio rice (see note); 1 cup, dry white wine; 1 1/2 ounces, grated Parmesan cheese (about 3/4 cup), plus extra for serving; 2 teaspoons, juice from 1 lemon

22 comments

Appears in Cook's Illustrated May/June 2008

Main Courses

Europe

Italian

Pasta, Grains, Rice & Beans

Fruits & Vegetables

Rice

Vegetables

Bland flavor and mushy vegetables can ruin this Italian classic. Could we boost taste while improving the vegetables’ texture?

SERVES4 as a main course or 6 as a first course

TIME1¾ hours

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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...

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