Spring Vegetable Risotto with Mint Gremolata

Now that fresh asparagus is available at the farmers' market as well as the mint, this is a good recipe to try.  Its especially good if you're a fan of risotto as we are.  I don't have much mint & parsley available in the pots on my deck yet, but friends with gardens donated some. 

The recipe calls for you to enhance the broth with simmering vegetable trimmings in it.  I'm sure you could just pour some chicken broth out of a box and have it taste just fine.  I did go ahead and simmer the vegetables while preparing the ones I was going to use in the risotto.  Be careful not to overcook the asparagus when you saute it prior to adding to the risotto.  Also be sure to add a good Parmesan cheese when making this dish.  It does matter.

Spring Vegetable Risotto, Serves 6

Gremolata

¼ cup minced fresh parsley, stems reserved
¼ cup minced fresh mint leaves, stems reserved
1 teaspoon grated lemon zest

Risotto

1 pound asparagus, reserve tough end of stems
2 medium leeks (cut in ½ lengthwise, wash well and sliced thin—about 4 cups) reserve dark green leaves
4 cups chicken broth
3 cups water
4 tablespoons unsalted butter {divided}
1 cup frozen peas, defrosted
2 cloves garlic, minced or pressed
1 1/2 cups Arborio rice
1 cup dry white wine or less
salt and pepper
3/4 cups freshly grated Parmesan cheese (1 1/2 oz)
2 teaspoons fresh lemon juice

Additional grated cheese for sprinkling on top of the risotto , if desired

For the Gremolata: Combine ingredients in small bowl and set aside.

For the Risotto: Snap the tough ends off the asparagus & place them in a stockpot. Add the chicken broth, the dark green parts of the leeks , stems from mint & parsley & water. Bring the stock to a boil, reduce to a simmer & cook, covered, for 20 minutes.

Drain the stock, discard the vegetables & transfer the liquid back to the stockpot. Cover & keep warm over low heat.

Slice the asparagus into 1/2" pieces. Heat 1 tablespoon of the butter, in a large saucepan. Add the asparagus & cook, stirring occasionally, for about 5 minutes or until crisp tender. Transfer to a bowl & set aside.

Melt 2 tablespoons of butter, in the same pan, over medium heat & add the leeks, garlic, 1/2 teaspoon salt & 1/2 teaspoon pepper. Cook, until the leeks are softened, about 4-5 minutes. Stir in the rice & cook for 3 minutes, stirring frequently. Add the wine & cook until fully absorbed, 2-3 minutes.

Add 3 cups of the warm stock. Reduce the heat & simmer, stirring frequently, until the liquid is absorbed, about 10-12 minutes. Continue this process, adding the stock, a 1/2 cup at a time & simmering until the liquid is absorbed, until the rice is tender or to your taste.

Add the peas, 1 tablespoon butter & lemon juice. Gradually stir in the Parmesan. Gently fold in the asparagus. Check for seasoning. Sprinkle each serving with gremolata and additional cheese if desired.

Note: You may not need all of the broth.

Adapted from Cook’s Illustrated
Picture compliments of The Parsley Thief