Spring Green Risotto

I have noticed this Spring Green Risotto in my Back to Basics cookbook by Ina Garten, but havne't ever felt like trying it.  Especially with our damp northwest weather.  But with the recent sunshine, and a friend raving about this recipe, I gave it a shot.

I'm always hesitant to make risotto.  It is so delicious, but it takes some serious attention.  While I love too cook and bake, I don't necessarily want to stand at the stove for 45 minutes while tending to just one part of a meal.  The risotto turned out great, and made enough for a few meals.  So the time it took to make this paid off in leftovers and with how much the entire family loved the flavors. 

The leeks and fennel getting tender:

And the  1 1/2 cups of Arborio rice ready to be added to the pan.

Slowly adding five cups of broth over 30 minutes...

 Meanwhile, the asparagus gets blanched in salted water.

 The asparagus, peas, lemon zest, salt and pepper get to join the party.

 I'm starting to lose my patience... So much stirring.

 My patience is restored with a glass of wine. The recipe calls for wine, and so do I.

 The finished risotto was perfectly tender and the vegetables add a nice texture to the dish.  My son literally licked his plate and used his fingers to make sure he got every last bit of sauce!

Ina does it again! Click here to view Ina's recipe courtesy of the Food Network.