Spring Vegetable Risotto

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Framed Cooks


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minced fresh parsley leaves , stems reserved

minced fresh mint leaves , stems reserved

finely grated zest from 1 lemon

asparagus , tough ends snapped off and reserved, spears cut on bias into 1/2-inch thick pieces

leeks , white and light green parts halved lengthwise, washed, and sliced thin (about 4 cups), 2 cups roughly chopped greens reserved

low-sodium chicken broth


unsalted butter

frozen peas

garlic cloves , minced or pressed through garlic press (about 2 teaspoons)

Arborio rice

dry white wine

grated Parmesan cheese (about 3/4 cup), plus extra for serving

juice from 1 lemon

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