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1
Bring the broth and water to a boil in a large pot over high heat.
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2
Add the carrots, asparagus, bay leaf, 3 tablespoons of the fresh sage, salt and pepper to taste.
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3
Cover and lower the heat to medium.
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4
Cook, covered, at a medium boil, stirring occasionally for about 10 minutes or until the carrots are just tender.
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5
Set a colander into a large bowl, then carefully drain the vegetables and broth.
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6
Reserve the broth and vegetables separately.
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7
Heat the oil in a large, deep skillet over medium-low heat.
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8
Add the onion and sprinkle with salt and pepper.
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9
Cook, stirring occasionally for 5 minutes, or until the onion is softened.
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10
Add the rice, stirring to coat with the oil.
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11
Cook for 3 minutes, stirring frequently.
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12
Add the Limoncello and stir to coat the rice.
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13
Stir for one minute until the liquids are absorbed.
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14
Add 1 cup of the reserved broth.
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15
Stir constantly for about 2 minutes, or until the rice absorbs the broth.
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16
Add the remaining broth 1/2 cup at a time, stirring continuously for about 2 minutes after each addition, or until most of the broth is absorbed, but not dry.
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17
The dish should look creamy.
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18
Test the rice for doneness.
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19
Remove from the heat.
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20
Stir in the remaining 3 tablespoons of fresh sage, the reserved vegetables, the green peas, smoked mozzarella and Parmigiano-Reggiano cheese, stirring until the cheese melts slightly and the risotto is thick and creamy.
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21
Taste for seasonings.
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22
Serve immediately.
