Risotto alla Primavera

Ingredients

• 3 tablespoons unsalted butter
• 6 ½ cups vegetable broth
• 1 cup small peas or petite frozen peas
• ¼ cup parsley
• 1 tablespoon extra-virgin olive oil
• 1 8-ounce onion
• 1 medium leek
• + 5 more ingredients
• • 2 green garlic or 1 garlic clove
  • 2 cups arborio rice or carnaroli rice
  • ½ cup dry white wine
  • 1 cup 1-inch pieces thin asparagus
  • ¾ cup freshly grated Parmesan cheese

Bring broth to simmer in medium saucepan. Cover; keep warm over low heat. Melt 1 tablespoon butter with oil in heavy large saucepan over medium-low heat. Add onion, leek, and garlic. Sauté until wilted and almost tender, about 6 minutes. Add rice; stir until rice is translucent at edges but still...

View full recipe at Epicurious