Spring Risotto
Ingredients
- ½ pound asparagus
- 3 ounces snow peas
- Kosher salt
- ¾ cup frozen baby peas
- 6 cups gluten-free chicken or vegetable stock
- 1 tablespoon extra-virgin olive oil, plus more for serving
- 2 tablespoons unsalted butter, divided use (or use an equal amount of olive oil for dairy-free)
- 3 leeks, white parts only, washed and thinly sliced
- 1½ cups Arborio rice
- ½ cup dry white wine
- ½ cup grated Parmesan cheese (omit for dairy-free)
- ¼ cup Italian parsley, chopped
- Freshly ground black pepper
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