Risotto Primavera

• 1 teaspoon olive oil
• 1 leek, rinsed and sliced in thin rounds
• 1/2 teaspoon salt, plus more to taste
• 1 teaspoon freshly ground pepper, plus more to taste
• 6 cups basic vegetable broth (see recipe)
• 1 1/2 cups Arborio rice
• 1 cup dry white wine
• 1 small carrot, peeled and cut into 1/4-inch dice
• 1 medium zucchini, rinsed and cut into 1/4-inch dice
• 1 cup asparagus tips, blanched and cooled
• 1 cup sugar-snap peas, strings and stems removed, blanched and cooled
• 3/4 cup ricotta
• 1 cup spinach leaves, rinsed and cut into thin strips
• 2 tablespoons minced parsley
• 1 tablespoon minced chives

1. Heat the olive oil over medium heat in an oversize, heavy-bottomed skillet or pot.
2. Add the leek, season lightly with salt and pepper, stir and cover.
3. Cook for 3 minutes until soft.
4. Place the broth in a separate saucepan and simmer.
5. Add the rice to the leek and stir to combine.
6. Ladle in 1/2 cup of the broth and stir.
7. Increase the heat to medium-high and, for the next 25 minutes, continue adding the broth, 1/2 cup at a time, and stirring constantly.
8. After 15 minutes, add the white wine and carrot.
9. After 5 more minutes, add the zucchini, asparagus and peas.
10. Stir well.
11. The rice should be tender but firm.
12. If not, add more broth.
13. Adjust seasoning with additional salt and pepper.
14. Remove from heat.
15. Beat 1/2 cup of ricotta into the rice.
16. Add the spinach.
17. Divide the rice among 4 bowls.
18. Top each with a spoonful of the remaining ricotta.
19. Sprinkle with parsley and chives and serve.

olive oil, salt, freshly ground pepper, vegetable broth, arborio rice, white wine, carrot, zucchini, sugar, ricotta, spinach leaves, parsley, chives

Taken from cooking.nytimes.com/recipes/3690 (may not work)