Risotto alla Primavera

Ingredients for Risotto alla Primavera

• 1550ml (about) vegetable broth

• 3 tablespoons unsalted butter, divided

• 1 tablespoon extra-virgin olive oil

• 30g onion, chopped

• 1 medium leek (white part only), sliced crosswise into thin rings

• 2 stalks green garlic, chopped, or 1 garlic clove, minced

• 375g arborio rice or carnaroli rice

• 120ml dry white wine

• 240ml 1-inch pieces thin asparagus

• 240ml freshly shelled small peas or petite frozen peas (about 110g )

• 1/4 cup chopped fresh Italian parsley

• 3/4 cup freshly grated Parmesan cheese, plus additional for serving

Bring broth to simmer in medium saucepan. Cover; keep warm over low heat. Melt 1 tablespoon butter with oil in heavy large saucepan over medium-low heat. Add onion, leek, and garlic. Sauté until wilted and almost tender, about 6 minutes. Add rice; stir until rice is translucent at edges but still opaque in centre, about 3 minutes. Add wine; simmer until almost all liquid is absorbed, stirring often, about 1 minute. Add broth 240ml at a time until rice is about half cooked, allowing each addition to be absorbed before adding next and stirring often, about 9 minutes. Stir in asparagus, peas (if using fresh), and parsley. Continue adding broth by cupfuls and stirring until rice is almost tender, about 6 minutes longer. Add peas (if using frozen). Cook until rice is tender but still firm to bite and mixture is creamy, about 2 minutes longer. Remove from heat. Add 170g cheese and 2 tablespoons butter. Stir until cheese and butter melt. Season with salt and pepper. Serve, passing additional cheese alongside.

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