Risotto alla Primavera

Risotto alla primavera celebrates the delicate flavors of springtime.

Ingredients

6 cups	low-sodium chicken broth
4 tablespoons	unsalted butter
2 tablespoons	olive oil olive oil Options Extravagonzo Infused Olive Oil Price: $19.99 Porcelain Oil and Vinegar Drizzler Set Price: $11.95 Napa Oil and Vinegar Bottles, Set of 2 Price: $14.95
1 medium	onion, coarsely chopped
1 medium	leek (white part only), sliced crosswise into thin rings
2 small	garlic cloves, chopped
2 cups	Arborio rice
1/2 cup	dry white wine
1/2 pound	asparagus, trimmed, cut on diagonal in 1-inch pieces
1 medium	zucchini, thinly sliced in rounds
1	yellow squash, thinly sliced in rounds
1 cup	frozen peas, thawed
1/4 cup	chopped fresh parsley
3/4 cup	freshly grated Parmesan cheese plus more for serving
1 small	zucchini, julienned on long side of zucchini
2 small	carrots, curled on long side of carrot

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