Spring Risotto

• 4 cups Chicken Stock
• 2 Tablespoons Olive Oil
• 1 Tablespoon Unsalted Butter
• 1 cup Chopped Leeks, Thoroughly Washed And Dried
• 1 Tablespoon Minced Garlic
• 1/4 teaspoons Red Pepper Flakes
• 1/2 teaspoons Fresh Thyme Leaves
• 1 cup Arborio Rice
• 1/2 cups Dry White Wine
• 1/2 cups Grated Parmesan Cheese, More To Garnish
• 1 cup Peas
• 1 cup Blanched Asparagus Tips
• Kosher Salt
• Black Pepper
• Fresh Lemon Zest

1. Heat the chicken stock in a medum saucepan and keep warm over low heat.
2. Heat the olive oil and butter in a pot over medium heat.
3. Add the leeks and saute until softened and translucent, about 3-4 minutes.
4. Add the garlic, red pepper flakes, thyme leaves, rice and stir quickly until the rice is well coated and opaque, about 1 minute.
5. Stir in the wine and cook until the liquid is nearly all evaporated.
6. Ladle in 1 cup of the chicken broth into the rice.
7. Simmer and slowly stir until the rice has absorbed the liquid.
8. Add the remaining broth, 1 cup at a time.
9. Continue to simmer and stir, allowing the rice to absorb each addition of broth before adding more.
10. The risotto should be slightly firm and creamy, approximately 25 minutes in total.
11. Stir in Parmesan cheese until the cheese has melted.
12. Gently fold in the peas and asparagus tips.
13. Check for seasonings and adjust with the kosher salt and pepper.
14. Spoon the risotto into dishes.
15. Grate additional Parmesan cheese on top and sprinkle fresh lemon zest over each dish.
16. Serve immediately.

chicken, olive oil, butter, leeks, garlic, red pepper, thyme, rice, white wine, parmesan cheese, kosher salt, black pepper, fresh lemon

Taken from tastykitchen.com/recipes/main-courses/spring-risotto-2/ (may not work)