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6 cups
low-sodium chicken broth
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4 tablespoons
unsalted butter
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2 tablespoons
olive oil
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1 medium
onion, coarsely chopped
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1 medium
leek (white part only), sliced crosswise into thin rings
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2 small
garlic cloves, chopped
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2 cups
Arborio rice
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1/2 cup
dry white wine
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1/2 pound
asparagus, trimmed, cut on diagonal in 1-inch pieces
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1 medium
zucchini, thinly sliced in rounds
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1
yellow squash, thinly sliced in rounds
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1 cup
frozen peas, thawed
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1/4 cup
chopped fresh parsley
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3/4 cup
freshly grated Parmesan cheese plus more for serving
Tools for Grating Options
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1 small
zucchini, julienned on long side of zucchini
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2 small
carrots, curled on long side of carrot
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Equipment List:
Cooking Instructions
Serve it as a first course, as the Italians do, followed by fish or chicken, or offer it as a light main course on a warm evening. Pair it with an antipasto and warm, crusty rolls.
In a medium saucepan over moderate heat, bring the broth to a simmer. Cover; keep warm over low heat.
In a risotto pan over medium-low heat, melt 2 tablespoons of the butter with the oil. Add the onion, leek, and garlic. Sauté until translucent, about 5 minutes.
Add rice and stir until it is translucent at edges but still opaque in center, about 3 minutes. Add wine and simmer, stirring often, until almost all liquid is absorbed, about 1 minute. Continue in this way, adding broth 1 cup at a time, and stirring often, until the rice is half cooked, about 8 minutes. Be sure to allow each cup of liquid to be absorbed before adding the next.
Stir in the asparagus. Continue adding broth by cupfuls and stirring until rice is almost tender, about 5 minutes longer. Stir in the peas, yellow squash, zucchini rounds, and the parsley. Cook until rice is tender but still firm to bite and the mixture is creamy, about 2 minutes longer.
Remove from heat. Add the cheese and the remaining 2 tablespoons butter. Stir until cheese and butter melt. Season to taste with salt and pepper. Garnish with the grated zucchini and carrots. Serve; pass the additional cheese at the table.
Serves 6.
chefs™ Kitchen