Spring Vegetable Risotto

Method

1. 1Step 1: Heat the broth in a saucepan and keep it at a low simmer. Slice the leeks and cut the asparagus into 1-inch pieces.
2. 2Step 2: In a wide pot, warm the oil and half the butter. Cook the leeks and salt for 6 minutes, add the garlic, then the rice, and stir for 2 minutes.
3. 3Step 3: Add the broth a ladle at a time, stirring often and waiting until each is absorbed. After about 15 minutes, add the asparagus.
4. 4Step 4: When the rice is creamy and just tender, about 20 minutes total, stir in the peas for 2 minutes. Off the heat, add the rest of the butter, the parmesan and the lemon zest and juice.