Risotto alla Primavera Recipe | Epicurious.com

Name: Risotto alla Primavera Recipe | Epicurious.com
Yield: Makes 6 servings
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

Risotto alla Primavera Recipe | Epicurious.com was pinched from <a href="http://www.epicurious.com/recipes/food/views/Risotto-alla-Primavera-232081" target="_blank">www.epicurious.com.</a>

"Velvety risotto shows off the flavors and textures of young spring produce...."

INGREDIENTS

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6 1/2 cups (about) vegetable broth

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3 tablespoons unsalted butter, divided

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1 tablespoon extra-virgin olive oil

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1 8-ounce onion, chopped

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

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

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2 cups arborio rice or carnaroli rice

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1/2 cup dry white wine

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1 cup 1-inch pieces thin asparagus

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1 cup freshly shelled small peas or petite frozen peas (about 1/4 pound)

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1/4 cup chopped fresh Italian parsley

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

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