Spring Risotto

Directions

1. 1
   Place asparagus, 1/2 cup water and a generous sprinkle of salt into a large Dutch oven or soup kettle.
2. 2
   Cover, turn the burner on high and bring to a boil.
3. 3
   Continue to cook until asparagus is crisp tender, about 3 to 5 minutes.
4. 4
   Drain and then spread asparagus on a paper towel to cool quickly.
5. 5
   Return pot to stove and heat oil over medium heat.
6. 6
   Add leeks; saute until tender, about 5 minutes.
7. 7
   Stir in rice to coat with oil; add wine and simmer until almost evaporated.
8. 8
   Add 1 cup of stock, stirring pretty constantly and allowing the rice to absorb it before adding the next cup.
9. 9
   Continue adding stock and stirring until rice is almost cooked with a little chew at the center and liquid is creamy.
10. 10
    Stir in asparagus and peas; cook until heated through.
11. 11
    Stir in cheese and butter.
12. 12
    Adjust seasonings, including salt and pepper to taste.
13. 13
    Serve immediately, sprinkling with additional cheese and a few grinds of pepper.