Mushroom, Leek, and Asparagus Risotto

This Mushroom, Leek, and Asparagus Risotto is a delightful blend of traditional Italian flavors and textures. Creamy Arborio rice is paired with earthy mushrooms, sweet leeks, and tender asparagus, creating a comforting and satisfying dish. Perfect for vegetarians, this risotto showcases the beauty of seasonal vegetables while respecting traditional cooking methods.

Ingredients:

• 1 cup Arborio rice
• 4 cups vegetable broth
• 1 cup sliced mushrooms
• 1 cup sliced leeks (white and light green parts only)
• 1 cup chopped asparagus
• 2 tablespoons olive oil
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh parsley for garnish
• 1/2 teaspoon lemon zest

Instructions:

1. In a saucepan, heat the vegetable broth over low heat to keep it warm.
2. In a large skillet, heat the olive oil over medium heat. Add the sliced leeks and sauté until soft and translucent, about 3-4 minutes.
3. Add the sliced mushrooms and cook until they release their juices and become tender, about 5 minutes.
4. Stir in the Arborio rice and cook for 1-2 minutes, allowing the rice to absorb the flavors.
5. Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Allow the rice to absorb the broth before adding more.
6. After about 10 minutes, add the chopped asparagus. Continue adding broth and stirring until the rice is creamy and al dente, about 18-20 minutes total.
7. Once the rice is cooked, remove from heat and stir in the grated Parmesan cheese, lemon zest, salt, and pepper to taste.
8. Serve hot, garnished with fresh parsley.