Leeks Peas and Asparagus Risotto
Creamy Italian risotto made with tender asparagus, sweet peas, and sautéed leeks. This simple spring-inspired dish is packed with fresh vegetables and finished with Parmesan for a rich, comforting flavor.
Ingredients
- 2 cups Arborio rice
- 1 leek cleaned and sliced
- 1 cup trimmed and chopped asparagus
- 1 cup fresh or frozen peas
- 4 cups hot vegetable or chicken stock
- 1/2 cup white wine
- 2 Tbsp. butter
- 1 Tbsp. olive oil
- 1/2 cup parmesan cheese
- Juice from 1 lemon
- 2 Tbsp. chopped Italian parsley
- Salt and pepper to taste
Instructions
- Saute the leeks : heat the oil and butter in a large skillet over medium high heat. Add the sliced leeks and saute until soft and fragrant.
- Toast the rice: Stir in the Arborio rice and cook until lightly toasted 3-4 minutes
- Deglaze the pan with the wine stirring until absorbed
- Add the warm broth one ladle at a time, stirring constantly. allow the broth to absorb before adding more.
- After 15 minutes, stir in the asparagus and peas. Continue cooking until the rice is creamy and al dente.
- Remove from the heat , stir in the parmesan cheese , squeeze in the lemon juice and Italian parsley.