Recipe // Creamy Spring Risotto

Ingredients:

→ 1 bunch asparagus, trimmed and chopped into ½ inch pieces
→ 3 tbsp olive oil
→ 1 medium leek, sliced thin and separated
→ 6 green onions, sliced thin
→ 1 tsp pacific sea salt
→ 1 cup Arborio rice
→ 1 cup dry white wine
→ 4 cups broth (5 tbsp no chicken broth powder + 4 cups water)
→ 1 cup fresh green peas
→ ½ cup fresh parsley, chopped
→ ½ cup fresh chives, chopped
→ 1 tbsp lemon zest
→ ½ cup Parmesan cheese, finely grated

Directions:

-> To make the broth, bring 4 cups of water to a boil, add no chicken broth powder and stir.
Bring a small saucepan of water to a boil and add the asparagus. Boil until tender and bright green, about 4 minutes. Drain and transfer asparagus to a bowl of ice water.
-> Warm the olive oil in a wide enamel pan over medium heat. Stir in the leeks and green onions. Sprinkle them with salt and cook until tender, about 5 minutes.
-> When the leeks are tender, add the rice and stir until thoroughly coated with the oil and the tips of each grain of rice turn translucent. Increase the heat to medium-high and then pour the wine into the pan and stir until the liquid is absorbed.
-> Add the broth to the pan, about a half cup at a time, stirring until the rice fully absorbs the liquid before adding more. Continue adding the broth in batches and stirring continuously until the rice is tender and creamy - about 30 minutes.
-> Turn off the heat and then stir in the peas, asparagus, fresh herbs, lemon zest and parmesan cheese. Store any leftovers in an airtight container in the fridge for up to 3 days.