Asparagus Risotto with Leeks and Peas

Asparagus Risotto with Leeks and Peas

This creamy risotto is a delightful celebration of spring flavors. Tender asparagus, sweet peas, and earthy leeks come together in a rich and comforting dish perfect for a light lunch or a satisfying vegetarian main course. Arborio rice, known for its starchy goodness, creates the signature creamy texture, while the gradual addition of warm broth coaxes out the perfect bite.

Ingredients:

• 4 cups vegetable broth
• 3 tablespoons butter
• 1 leek, white and light green parts only, thinly sliced (about 1 cup)
• 1 ½ cups arborio rice
• ½ cup dry white wine (optional)
• 1 pound asparagus, trimmed and cut into ½-inch pieces
• 1 cup frozen peas
• ½ cup grated Parmesan cheese
• Salt and freshly ground black pepper, to taste
• Fresh herbs (optional, for garnish): chopped parsley, chives, or tarragon

Cooking Guide:

1. Heat the Broth: In a saucepan, bring the vegetable broth to a simmer over low heat. Keep it warm throughout the cooking process.
2. Sauté the Leeks: In a large skillet, melt the butter over medium heat. Add the leeks and cook, stirring occasionally, until softened and translucent, about 5 minutes.
3. Toast the Rice: Add the arborio rice to the skillet with the leeks and cook, stirring constantly, for 1-2 minutes, until the rice becomes translucent.
4. Deglaze with Wine (Optional): If using white wine, pour it into the skillet and cook, stirring constantly, until the wine is absorbed by the rice.
5. Add Broth Gradually: Begin adding the warmed broth, about ½ cup at a time, stirring constantly and allowing the rice to absorb the liquid before adding more. Continue this process for 15-20 minutes, or until the rice is cooked through but still has a slight bite to it.
6. Incorporate Vegetables: In the last few minutes of cooking, add the asparagus and peas to the risotto. Continue stirring and adding broth until the vegetables are tender-crisp.
7. Finish and Serve: Remove the risotto from the heat and stir in the Parmesan cheese. Season with salt and pepper to taste. Garnish with fresh herbs (optional) and serve immediately.

Tips:

• Use a good quality vegetable broth for the richest flavor.
• To roast the asparagus for a deeper flavor, preheat your oven to 400°F (200°C). Toss the asparagus with olive oil, salt, and pepper, then roast for 10-12 minutes, or until tender-crisp. Add to the risotto in step 6.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat, adding a splash of broth or water if needed to achieve the desired consistency.