When you visit the farmers’ market during spring, you’ll find loads of leeks, green onions, asparagus, and green peas. They’re perfect for making this spring-inspired risotto primavera. Finish the dish with a good sprinkling of freshly grated parmesan cheese and plenty of chopped fresh herbs.
Bring a small saucepan of water to a boil, and drop in the asparagus. Allow the asparagus to boil until tender and bright green, about 4 minutes. Drain the asparagus and transfer it to a bowl of ice water.
Warm the olive oil in a braising dish or wide skillet over medium heat. Stir in the leeks and green onions. Sprinkle them with salt and cook until tender, about 6 minutes.
When the leeks are tender, add the rice and stir until thoroughly coated with the oil and the tips of each grain of rice turn translucent. Increase the heat to medium-high, and then pour the wine into the pan and stir until the liquid is absorbed.
Add the broth to the pan, about a half cup at a time, stirring until the rice fully absorbs the liquid before adding more. Continue adding the broth in batches and stirring continuously until the rice is tender and creamy - about 30 minutes.
Turn off the heat, and then stir in the peas, asparagus, fresh herbs, lemon zest, and parmesan cheese. Serve immediately and store any leftovers in a tightly sealed container in the fridge for up to 3 days.