SPRINGTIME RISOTTO WITH ASPARAGUS, PEAS AND HERBS

You can use 4 cups of nearly any cooked vegetable, such as roasted butternut, grilled zucchini or steamed broccoli, in place of the asparagus and peas in this recipe. Enrich storebought broth by simmering it with asparagus trimmings and garlic.

Makes: 4 to 6 servings

1 small bunch (10 ounces) skinny asparagus, well rinsed

6 cups low-sodium vegetable broth or chicken broth

3 to 4 cloves garlic, roughly chopped

1 cup fresh sugar snap peas, strings removed (or frozen)

1 cup shelled fresh peas (or frozen)

3 to 4 tablespoons olive oil or butter or a combination

1 small leek, white part only, thinly sliced or cup sliced yellow onion

1 cups Arborio or Carnaroli risotto rice cup dry white wine or broth cup finely shredded Parmesan cheese cup soft goat cheese

Salt, freshly ground black pepper

Herb oil (see recipe)

1. Cut asparagus crosswise in half. Cut top half of the asparagus spears on the diagonal into 2-inch lengths. Reserve for later.

2. Roughly chop bottom half of asparagus spears and put them into a saucepan with broth and garlic. Simmer to extract the flavor, 20 to 30 minutes. Strain and return the broth to the pan. You should have about 5 cups. Discard the solids in the strainer. (Refrigerate broth covered for up to three days.)

3. Cut pea pods crosswise in half. Put reserved asparagus pieces, pea pods and peas into a large microwave-safe bowl. Add cup water and cover the bowl tightly with a lid or plastic wrap vented at one corner. Microwave on high (100% power), stirring once or twice, until vegetables are crisp-tender and bright green, about 4 minutes (add 1 to 2 minutes if using frozen vegetables). Drain and cool. (Refrigerate vegetables covered up to 3 days.)

4. When you’re ready to cook the risotto, reheat broth over medium heat; keep warm.

5. Heat oil in a large, heavy-bottomed

3- to 4-quart saucepan or Dutch oven over medium heat until melted. Add leek and saute until tender, about 4 minutes. Add the rice and cook over medium heat, stirring constantly so it’s well coated in the oil, 2 to 3 minutes. Stir in wine; cook and stir until rice has absorbed the wine, about 4 minutes.

6. Using a ladle, add cup of the hot broth to the rice mixture. Cook, stirring constantly, while the rice absorbs the liquid, about 4 minutes. Repeat to add the 5 cups broth, in cup increments, until rice is cooked through but still retains a little texture when bitten, 25 to 30 minutes in total.

7. Gently fold in cooked vegetables and cook to heat them through, 2 to 3 minutes. Fold in cheeses until melted. Season with salt, usually teaspoon, and teaspoon pepper. Serve in bowls with generous swirl of herb oil.