Spring Green Risotto

Adapted from Annie's Eats

5 cups chicken or vegetable broth

3 tbsp olive oil

2 shallots, minced

3 garlic cloves, minced

2 leeks, chopped

1 1/2 cups Arborio rice

2/3 cup water

1 pound asparagus, cut into 1 inch pieces, tough stems removed

1 1/2 cups frozen peas, thawed

zest of one lemon

2 tsp salt

1 tsp pepper

1 tbsp freshly squeezed lemon juice

1/3 cup light cream cheese, room temperature

1/8 cup Parmesan cheese

3 tbsp minced fresh chives


In a medium pot, heat the broth over medium heat until it is simmering.  Reduce heat to medium-low to keep the broth warm.Heat the olive oil in a large saute pan (I don't have one so I used a dutch oven) over medium heat.  Add the shallots, garlic and leeks and saute for about 5-7 minutes until tender.  Add rice and stir for about 1 minute so that everything is well coated.  Add the water and stir until mostly absorbed.  Add the broth, 1/2 cup at a time, stirring until it is mostly absorbed.

While the rice is being cooked, bring a pot of salted water to boil.  Add asparagus and blanch for about 4-5 minutes or tender crisp.  Drain and put in a bowl of cold water to stop the cooking process.

After the rice has cooked for about 15 minutes, add the asparagus and peas.  Stir in lemon zest, salt and pepper.  Continue to add the broth, stirring constantly until rice is tender and firm. (Mine ended was slightly overcooked.  Next time I'm going to pay more attention).  It takes about 30 minute to cook the rice.

Once done, remove from heat and add lemon juice, cream cheese, Parmesan cheese and chives.  Stir until cheese is melted and serve immediately.