Скачать или смотреть spring risotto with leeks, asparagus + peas

here's the recipe:

Serves 2

Ingredients:
2 tablespoons butter (divided)
1 small leek, white and light green parts only, thinly sliced
½ cup Arborio rice
1½ cups water (plus more as needed)
½ cup asparagus, trimmed and chopped into 1-inch pieces
½ cup fresh peas (or frozen)
¼ cup freshly grated Parmesan cheese
Salt and black pepper, to taste

Instructions:
In a medium saucepan, melt 1 tablespoon of butter over medium heat. Add the sliced leek and a pinch of salt. Cook for 3–4 minutes, until soft and fragrant.

Add the Arborio rice to the pan with the leek. Stir for 1–2 minutes until the rice is lightly translucent around the edges and sounds like glass on the sides of the pan.

Pour in ½ cup of warm water and stir often until absorbed. Repeat with the remaining water, ¼ cup at a time, letting each addition absorb before adding more. This should take about 18–20 minutes. Add a splash more water if the rice isn’t fully tender

In the last 5-7 minutes of cooking, stir in the asparagus and peas to just barely cook and get bright green. Once the risotto is creamy and the rice is tender, turn off the heat.

Stir in the remaining tablespoon of butter and the Parmesan. Season with salt and generous amount of fresh pepper to taste.