Garden-Fresh Asparagus and Leek Risotto with Lemon-Herb Gremolata

1. Prepare Gremolata

In a small bowl, combine the minced fresh parsley, minced fresh mint, and grated lemon zest.

2. Prepare Broth

In a large saucepan, combine the coarse-chopped asparagus ends, the dark green parts of the leeks, and the reserved stems from the parsley and mint. Add the chicken broth and water, then bring to a simmer. Cook gently for about 20 minutes. Strain the broth into a medium bowl, discarding the solids, and keep the broth warm over low heat.

3. Cook Asparagus and Peas

In a Dutch oven, melt 1 tablespoon of butter over medium heat. Add the asparagus spears, season with salt and pepper, and cook until they are bright green and just tender, about 4-6 minutes. Add the peas and cook for an additional minute. Transfer the vegetables to a plate and set aside.

4. Cook Leeks and Garlic

In the same Dutch oven, melt 3 tablespoons of butter. Add the sliced leeks and a pinch of salt and pepper, cooking them until they are soft and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.

5. Cook Rice

Stir in the Arborio rice and cook, stirring frequently, until the edges of the rice grains become translucent, about 3 minutes.

6. Add Wine

Pour in the dry white wine and cook, stirring constantly, until the wine is fully absorbed by the rice, about 2-3 minutes.

7. Add Broth Gradually

Begin adding the warm broth mixture to the rice, one ladleful at a time, stirring frequently. Allow each addition of broth to be absorbed before adding the next. This process will take about 12 minutes initially and then 3 minutes per ladleful.

8. Finish Risotto

Once the rice is tender and creamy, stir in the remaining tablespoon of butter, grated Parmesan cheese, and lemon juice. Fold in the cooked asparagus and peas. If the risotto seems too thick, add more of the remaining broth mixture to achieve your desired consistency.

9. Serve

Serve the risotto immediately, garnished with a generous sprinkle of the lemon-herb gremolata and extra Parmesan cheese if desired.