Risotto alla Primavera - 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 cupful's 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.