Spring Vegetable Risotto

Asparagus, leeks and mushrooms team up in this creamy spring risotto created by Valerie Kazansky—the Carmel Cooking Coach. She will give a free demonstration of how to make her risotto at the Pacific Grove Farmers Market on Monday, May 20 at 4pm.

Ingredients

• 1⁄2 lb asparagus

• 2 leeks

• 1 Tbsp + 1 to 2 tsp olive oil

• 1 shallot, minced

• 11⁄2 Cup Arborio rice

• 3⁄4 Cup white wine

• 1⁄2 lb mushrooms, sliced in half and then in thin slices

• 3 to 4 Cups chicken broth

• 1⁄4 Cup cream or 2 Tbsp butter

• 1⁄4 Cup grated parmesan or asagio cheese

• About 1⁄4 teaspoon pepper

• Salt and pepper to taste

• 1/3 cup chopped fresh basil or 2 Tbsp chopped fresh thyme or combination of both

Directions

1. Wash asparagus, discard the tough ends, and cut into 1 inch lengths. Steam or cook in 2 inches of boiling water until tender, about 2 minutes. Do not overcook—it will cook more in the risotto. 

2. Cut all but 5 inches of green off the leeks, then cut in half vertically (this will help get all the dirt off when you wash them). Cut the white and only the tender part of the green into 1 inch pieces. Heat 1 Tbsp olive oil in a heavy pot. Add the shallot and leeks. Cook for 2 to 3 minutes on medium high. Add rice and cook, stirring well, 3 to 4 minutes. Add 1⁄2 Cup white wine and cook until absorbed. Heat chicken broth and add, a ladle at a time, letting rice absorb liquid between each addition. Stir almost continuously. 

3. Meanwhile, heat 1-2 tsp olive oil in a skillet. Add mushrooms and 1⁄4 cup white wine. Cook 2-3 minutes; remove from heat. 

4. Continue to cook the rice, stirring well, until it is tender to the bite, about 20 minutes. Add the mushrooms, asparagus, cream and cheese. Cook to heat through; stir in basil. Season to taste.

5. Serve in a shallow bowl or plate. Garnish with grated or shaved parmesan, if desired.