Saffron Risotto With Peas and Asparagus | Oregonian Recipes

Ingredients

• 8 1/2 cups vegetable broth (divided)
• 1 large white onion, chopped
• 1 large leek, white part only, thinly sliced
• 3 cloves garlic, minced
• 2 1/2 cups arborio rice
• Kosher or sea salt and freshly ground black pepper
• 1 large pinch saffron threads
• 1/2 cup dry white wine
• 1/2 pound asparagus, trimmed and cut into 2-inch lengths
• 1 cup frozen green peas
• 1/2 cup chopped fresh basil