Could it be.....SPRING??!?!

I keep asking myself if spring has finally come, every single day.... I LONG for spring and no snow.  Seriously, we got 4 inches of snow last week.. and another 2 inches last monday.... I may or may not have yelled and sworn at the clouds... during work....  

I decided that since the weather wouldn't listen to me I would have to bring a little bit of spring and summer into my life, by making Spring/Summer Vegetable Risotto.  Because I'm cheap, I don't actually subscribe to Cooks Illustrated.  However, my Mum does and I frequently pretend to be her and look at recipes online.  I used their recipe for Spring Vegetable Risotto and altered it a bit.  The original called for frozen peas.... I clearly needed a break from frozen vegetables.... if you remember The Green Bean Avalanche you'll know why.

Ingredients: 

1 lbs. Asparagus (tough ends snapped off and reserved, spears cut on bias into 1/2 inch thick pieces)

2 medium Leeks (white and light green parts halved lengthwise, washed and sliced thin, chop the greens and reserve).
4 cups Chicken Broth or Vegetable Broth
3 cups Water
5 tbs Unsalted Butter
2 Medium Garlic Cloves, minced
1 Summer Squash, sliced
1 Zucchini, Sliced
1 Red Pepper
1 1/2 cups Arborio Rice
1 cup dry white wine (I used Sauvignon Blanc)
1 cup fresh grated Parmesan Cheese
2 tsp lemon juice
Parsley
Pepper
Salt

Directions:

1) Chop the asparagus ends and leek greens into rough 1/2 inch pieces.  Bring chopped vegetables, parsley, broth and water to a boil over high heat.  Reduce heat to medium-low, partially cover and simmer 20 minutes.  Strain broth through a fine mesh strainer, pressing solids to extract liquid.  Return to the sauce pan, cover and set over low heat to keep warm.

Sautéed Vegetables

2) Heat 1 tbs butter in a large Dutch Oven over medium heat.  When foaming subsides, add asparagus spears, summer squash, zucchini,  red pepper, a pinch of salt and pepper to taste.  Cook, stirring occasionally, until asparagus is crisp and tender, 5-7 minutes.  Transfer Vegetables to plate and set aside.

Dry White Wine and Arborio Rice

3) Melt 3 tbs butter in now empty Dutch Oven over medium heat.  When foaming subsides, add leeks, garlic, 1/2 tsp salt and 1/2 tsp pepper.  Cook, stirring occasionally, until leeks are soften, 5 minutes.  Add rice and cook, stirring frequently, until grains are translucent around edges, about 3 minutes.  Add wine and cook stirring frequently, until fully absorbed, 3 minutes.


4) When wine is fully absorbed, add 3 cups hot broth.  Simmer, stirring frequently, until liquid is absorbed, about 12 minutes.  Stir in about 1/2 cup hot broth and cook, stirring constantly, until absorbed, about 3 minutes; repeat with additional broth 3-4 times until rice is al dente.

Spring/Summer Vegetable Risotto

5) Off heat, stir in remaining tbs of butter, Parmesan and lemon juice; gently fold in vegetables.  Serve immediately.






UPDATE: It was 64 degrees and sunny today!!