Spring Vegetable Risotto

Name: Spring Vegetable Risotto
Prep time: 59 min
Cook time: 59 min
Total time: 59 min
Yield: 2
Cuisine: Mediterranean, Italian, European
Ingredients: 2 servings Arborio rice; 1 asparagus , tough ends snapped off and reserved, spears cut on bias into 1/2-inch thick; 2 servings dry white wine; 1 leave minced fresh mint , stems reserved; 1 leave minced fresh parsley , stems reserved; 2 teaspoons garlic cloves , minced or pressed through garlic press (about; 1 juice from lemon; 946 milliliters leeks , white and light green parts halved lengthwise, washed, and sliced thin (about , 2 cups roughly chopped greens reserved; 1 finely grated zest from lemon; 2 servings low-sodium chicken broth; 177 milliliters grated Parmesan cheese (about , plus extra for serving; 2 servings frozen peas; 2 servings unsalted butter; 2 servings water

Spring Vegetable Risotto is a gluten free main course. This recipe serves 2. This recipe covers 46% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 26g of protein, 15g of fat, and a total of 768 calories. It will be a hit at your Spring event. This recipe is typical of Mediterranean cuisine. If you have lemon zest, leeks, chicken broth, and a few other ingredients on hand, you can make it. To use up the lemon zest you could follow this main course with the Orange Marmalade Cookies with Orange Zest Icing as a dessert. From preparation to the plate, this recipe takes about 59 minutes.