Spring Green Risotto

From Organic Vibe by Sharon O'Connor

This glorious dish highlights the delicate, fresh flavors of spring, and the leek frizzles add sweet crunch.

  • 4 to 6 cups vegetable broth
  • 1 bunch fresh asparagus
  • 2 tablespoons extra-virgin olive oil
  • 1 onion, diced
  • 1 cup Arborio rice
  • ½ cup dry white wine
  • Salt and freshly ground pepper to taste
  • 2 tablespoons butter
  • 2 tablespoons minced fresh flat-leaf parsley
  • 4 tablespoons grated Parmesan cheese
  • Leek Frizzles (recipe follows)

In a medium saucepan, bring the broth to a boil; reduce heat and keep the broth at a simmer.

Snap off the tough ends of the asparagus spears, cut them in half lengthwise and then into 2-inch diagonal pieces. In a large pot of boiling water, cook the asparagus for 2 to 3 minutes, or until crisp-tender. Drain and set aside.

In a large skillet, heat the olive oil over medium heat and sauté the onion unit soft, about 5 minutes. Add the rice and cook for about 3 minutes, stirring constantly.

Add the wine and stir until absorbed. Add ½ cup of the hot broth and stir constantly until absorbed. Repeat until all the broth has been used, or until the rice is al dente, tender but firm. Stir in the asparagus, butter, and parsley. Divide among shallow bowls. Top each serving with Parmesan cheese and some leek frizzles.
Makes 4 servings

  • 2 leeks
  • 2 tablespoons extra-virgin olive oil

Cut a 2-inch pieces of the white part of each leek in half length-wise. Separate into 3 or 4 layers and slice these thinly.

In a medium skillet, heat the olive oil over high heat until it shimmers. Add the leek pieces and sauté until they begin to brown. Using a slotted spoon, transfer to paper towels to drain.

Try adding artichoke hearts, peas or thinly sliced baby carrots. Drizzle with a little extra-virgin olive oil before adding the leek frizzles.