Risotto Alla Primavera

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Borrowed lovingly from Bon Appetit

~4 servings


  • 6 1/2 cups vegetable broth
  • 3 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 onion, chopped finely
  • 1 medium leek (white part only), sliced into thin rings
  • 3 to 4 cloves garlic, minced
  • 2 cups arborio rice
  • 1/2 cup dry white wine (Sauvignon Blanc, Chardonnay, etc)
  • 1 bunch thin asparagus, cut into 1-inch pieces
  • 1/4 cup Italian parsley, chopped
  • 3/4 cup freshly grated Parmesan cheese, plus additional for serving


  1. Bring broth to simmer in med. saucepan, turn down to low to keep warm
  2. Melt 1 TBSP butter with 1 TBSP oil in heavy large saucepan or stockpot over med-low heat.
  3. Saute onion, garlic, and leek until almost tender (~6 min)
  4. Add 2 cups rice, saute until rice is translucent at edges but opaque in the center (~3 min)
  5. Add 1/2 wine, simmer until liquid is absorbed (~1 min)
  6. Add broth 1 cup at a time until rice is about half cooked (~9 min)
  7. Stir in asparagus and parsley
  8. Continue adding broth by the cupful and stirring until rice is almost tender (~6 min)
  9. Cook until rice is tender but still firm to bite and mixture is creamy (~2 min longer)
  10. Remove from heat, add 3/4 cup cheese, and 2 TBSP butter, stir until melted
  11. Add salt and pepper to taste
  12. Serve topped with grated Parmesan and a sprig of parsley