This spring weather is definitely a welcome change. I'm loving not schlepping my puffy, blanket-like coat, covering my body in heat tech, and making sure any limb is hidden by the elements. Inspired by the weather, I decided to make a spring-time risotto.
2 tablespoons of olive oil
1 leek, sliced in half, rinsed, and chopped
2 garlic cloves minced
2 large carrots diced
1 cup edamame
1/2 cup peas
1 1/2 cup of arborio rice
1/2 cup of white wine
6 cups of vegetable stock
1 teaspoon of lemon zest and a few squeezes of lemon juice
1/4 cup grated parmesan
In a sauté pan, heat the olive oil over medium heat. Once the olive oil starts to simmer, add the leeks and sauté for two minutes. Then add garlic and carrots. Continue to cook for two more minutes. Add the edamame and peas and cook for another minute or so. Once the peas are cooked through, add the rice and white wine, and simmer for three minutes. Make sure to stir the rice so it doesn't burn or stick to the pan.
Then slowly begin adding the vegetable stock one-quarter cup at a time, stirring frequently, making sure to scrape up the brown bits. Keep adding and stirring in batches until the rice absorbs the liquid. Once all the liquid is added and the rice has an al dente bite, add the lemon zest, a few squeezes of lemon, parmesan, parsley, and salt and pepper to taste.