A terrific dish that puts the best of spring vegetables into the spotlight, complimented beautifully with Black Diamond Italiano Shredded Cheese.
Courtesy of Alison Kent
ingredients
directions
In a saucepan over medium-high heat, bring broth and water to a boil. Add asparagus; reduce heat and simmer until crisp-tender, about 1 minute. Using slotted spoon, transfer asparagus to bowl of ice water to cool down quickly. Drain asparagus and set aside. Cover and keep broth mixture on low heat.
In a wide saucepan, melt 1 tbsp (15 mL) of the butter over medium heat; cook leek, carrot, zucchini, garlic, salt and pepper until vegetables are tender, about 8 minutes. Add rice, stirring, for 1 minute.
Add wine; cook, stirring, until liquid is absorbed, about 1 minute. Begin ladling in broth mixture, 1 cup (250 mL) at a time, and stirring after each addition. Let rice absorb most of the liquid before adding more, until all the liquid is ladled in and absorbed, and rice is creamy and tender, about 20 minutes.
Stir in peas and asparagus; cook until heated through, about 1 minute. Remove from heat; stir in cheese, remaining butter, the tarragon and lemon juice.