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1
Prep Vegetables.
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2
Cut asparagus into 1 inch pieces.
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3
Blanch for 2-3 minutes until asparagus is crisp tender.
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4
Remove to a large bowl.
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5
Wash and cut the mushrooms into bite size pieces.
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6
Cut leek in half length-wise, then slice.
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7
Place leek in a colander and rinse to remove grit.
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8
Mince garlic.
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9
Heat broth in a medium saucepan over medium low heat.
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10
The broth should be warmed through.
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11
Heat 1 tablespoon of butter in a dutch oven or high sided skillet over medium heat.
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12
Add mushrooms and cook for about 5 minutes until mushrooms are brown and just starting to release liquid.
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13
Remove from the pan to the bowl with the asparagus.
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14
Add the remaining tablespoon of butter and the olive oil to the pan.
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15
Heat until the butter is melted.
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16
Add the leeks to the pan.
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17
Cook until leeks are tender, 3-5 minutes.
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18
Add garlic and the rice to the pan.
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19
Toast for approximately 30 seconds until the garlic is fragrant and the rice smells toasted.
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20
Add the wine to deglaze the pan.
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21
Use a wooden spoon to scrape any stuck on pieces off the bottom.
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22
Cook for about 30 seconds to allow the wine to evaporate.
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23
Add 1 ladle of broth to the rice.
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24
Stir and allow the broth to absorb into the rice.
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25
When nearly all the broth has absorbed add another ladle full.
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26
Continue adding broth one ladle at a time.
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27
As the rice cooks allow it to get sticky between each new ladle of broth; this will help the starches release from the rice.
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28
When you only have one or two ladles of broth left add the asparagus and mushrooms, the peas, and the lemon zest.
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29
Stir everything together.
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30
Add broth as needed.
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31
Check the rice to make sure it is cooked through.
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32
Add the parmesan cheese and the chives.
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33
Stir together.
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34
If your risotto is too tight or sticky add a little more broth.
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35
If it is too loose or wet allow to cook until it is the texture you desire.
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36
Your risotto is ready to eat!
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37
I can eat a bowl of this as dinner.
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38
Or add a poached egg on top, use a side, or mix in some chicken!
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39
Note: This recipe can be made vegetarian by swapping the chicken broth with vegetable broth.
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40
Replace the butter with all olive oil and leave out the parmesan cheese, and its vegan.
