Name: Risotto alla Primavera
Yield: Makes 6 servings
Ingredients: 6 1/2 cups (about) vegetable broth; 3 tablespoons unsalted butter, divided; 1 tablespoon extra-virgin olive oil; 1 8-ounce onion, chopped; 1 medium leek (white part only), sliced crosswise into thin rings; 2 stalks green garlic, chopped, or 1 garlic clove, minced; 2 cups arborio rice or carnaroli rice; 1/2 cup dry white wine; 1 cup 1-inch pieces thin asparagus; 1 cup freshly shelled small peas or petite frozen peas (about 1/4 pound); 1/4 cup chopped fresh Italian parsley; 3/4 cup freshly grated Parmesan cheese, plus additional for serving

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Risotto alla PrimaveraBrian Leatart

Velvety risotto shows off the flavors and textures of young spring produce.

Market tip

Farmers' markets often sell green garlic in the spring. It looks similar to a green onion, with a white root end and a long green stalk. Sometimes the root end has a small bulb that is tinged with pink.

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