This risotto recipe is creamy, filling, and showcases some of Spring’s most delicious fresh vegetables, including asparagus, peas, and leeks. The added step of enhancing the broth with some of the unused parts of the vegetables and herbs gives the rice a rich, complex background flavor. The final addition of the gremolata results in a bright, burst of flavor.
Serves 4 as a main course or 6 as a side or first course.
Recipe adapted fromCooks Illustrated.
For the gremolata:
Combine minced parsley, mint, and lemon zest in a small bowl. Set aside.
To prep your broth:
For the risotto: