Spring Vegetable Risotto with Carrot and Watercress | America's Test Kitchen

Ingredients

• 2 tablespoons minced fresh parsley leaves, stems reserved
• 2 tablespoons minced fresh mint leaves, stems reserved
• 1/2 teaspoon lemon zest, finely grated, from 1 lemon
• 3 medium carrots, peeled and cut into 1/2-inch dice, peels and any trimmings reserved
• 2 medium leeks, white and light green parts halved lengthwise, washed, and sliced thin (about 4 cups), 2 cups roughly chopped greens reserved (see note)
• 4 cups low-sodium chicken broth (see note)
• 3 cups water
• 5 tablespoons unsalted butter
• 2 medium garlic cloves, minced or pressed through garlic press (about 2 teaspoons)
• 1 1/2 cups Arborio rice (see note)
• 1 cup dry white wine
• 1 large bunch watercress, washed and dried, large stems removed (about 4 cups)
• 1 1/2 ounces grated Parmesan cheese (about 3/4 cup), plus extra for serving
• 2 teaspoons juice from 1 lemon