Risotto Alla Primavera

Ingredients

• 6 1/2 cups (about) vegetable broth
• 3 tablespoons unsalted butter, divided
• 1 tablespoon extra-virgin olive oil
• 1 8-ounce onion, chopped
• 1 medium leek (white part only), sliced crosswise into thin rings
• 2 stalks green garlic, chopped, or 1 garlic clove, minced
• 2 cups arborio rice or carnaroli rice
• 1/2 cup dry white wine
• 1 cup 1-inch pieces thin asparagus
• 1 cup freshly shelled small peas or petite frozen peas (about 1/4 pound)
• 1/4 cup chopped fresh Italian parsley
• 3/4 cup freshly grated Parmesan cheese, plus additional for serving

AI Chef 

Ask AI

Personal Notes 

Save Notes

Organization Tags 

Save Tag