Joanna Gaines’s Spring Vegetable Risotto

Name: Joanna Gaines’s Spring Vegetable Risotto
Ingredients: 5 cups chicken broth (homemade or store-bought); 8 tablespoons (1 stick) unsalted butter, divided; 1 leek (white part only), thinly sliced; 16 ounces assorted mushrooms, such as button, shiitake or portobello, sliced; 2 teaspoons kosher salt; 1½ teaspoons freshly ground black pepper; 2 garlic cloves, minced; 2 cups Arborio rice; ½ cup dry white wine; 1 cup trimmed and quartered radishes; 2 ounces Parmesan cheese, grated (about ½ cup); ¼ cup heavy cream; 1 tablespoon grated lemon zest; 2 tablespoons fresh lemon juice; 1 cup frozen peas, thawed; 2 cups fresh spinach; 1 teaspoon fresh thyme leaves; 2 tablespoons minced chives

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This spring vegetable risotto recipe takes advantage of all the gorgeous in-season produce we’ve been waiting for since last winter.

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