- Place the stock in a medium pot and set over medium-low heat.
- Pour oil into a second medium pot and set over medium heat. Add the leek and cook 2 to 3 minutes. Add the rice and garlic cook 2 to 3 minutes more. Now add the wine and simmer until it is almost fully absorbed by the rice.
- Add 1 cup of the stock, adjusting the heat as needed so that the liquid very gently simmers, and cook until the stock is almost fully absorbed by the rice. Add the remaining stock, 1/2 to 1 cup at a time, making the next addition when the rice has almost fully absorbed the last, and cook until the rice is tender. You may not need all the stock.
- When the rice is tender, mix in the asparagus, peas, parsley, green onions, 1/2 cup cheese, salt and pepper and heat through 3 to 4 minutes. Spoon risotto into a heated serving bowl, top with a bit more grated Parmesan cheese and serve.
Note: To blanch the asparagus and peas, plunge into boiling water 1 minute. Drain well, cool in ice-cold water and drain well again.
Recipe Options: Instead of parsley, try another type of chopped fresh herb in this recipe, such as mint, oregano or parsley. Instead of snap peas, use snow peas, or cut and blanched green beans.