Spring Risotto with Leeks, Peas and Asparagus

Spring Risotto with Leeks, Peas and Asparagus

www.savvymom.ca

View full recipe on www.savvymom.ca

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Cooking tools:

  • Chef's knife
  • Cutting board
  • Saucepan
  • Stove
  • Ladle
  • Wooden spoon
  • Grater

Ingredients

  • 4–5 cups chicken or vegetable stock
  • 1 Tbsp olive oil
  • 1 tsp + 1 Tbsp unsalted butter
  • 1 leek, dark-green ends removed, washed and sliced
  • 2 cups arborio rice
  • ½ pound asparagus
  • 1 cup fresh or frozen peas
  • ¼ cup grated Parmesan cheese
  • zest of half a lemon

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