Ingredients

• 6 1/2 cups (about) vegetable broth
• 3 tablespoons unsalted butter, divided
• 1 tablespoon extra-virgin olive oil
• 1 8-ounce onion, chopped
• 1 medium leek (white part only), sliced crosswise into thin rings
• 2 stalks green garlic, chopped, or 1 garlic clove, minced
• 2 cups arborio rice or carnaroli rice
• 1/2 cup dry white wine
• 1 cup 1-inch pieces thin asparagus
• 1 cup freshly shelled small peas or petite frozen peas (about 1/4 pound)
• 1/4 cup chopped fresh Italian parsley
• 3/4 cup freshly grated Parmesan cheese, plus additional for serving

Instructions

1. Bring broth to simmer in medium saucepan. Cover; keep warm over low heat. Melt 1 tablespoon butter with oil in heavy large saucepan over medium-low heat. Add onion, leek, and garlic. Sauté until wilted and almost tender, about 6 minutes. Add rice; stir until rice is translucent at edges but still opaque in center, about 3 minutes. Add wine; simmer until almost all liquid is absorbed, stirring often, about 1 minute. Add broth 1 cup at a time until rice is about half cooked, allowing each addition to be absorbed before adding next and stirring often, about 9 minutes. Stir in asparagus, peas (if using fresh), and parsley. Continue adding broth by cupfuls and stirring until rice is almost tender, about 6 minutes longer. Add peas (if using frozen). Cook until rice is tender but still firm to bite and mixture is creamy, about 2 minutes longer. Remove from heat. Add 3/4 cup cheese and 2 tablespoons butter. Stir until cheese and butter melt. Season with salt and pepper. Serve, passing additional cheese alongside.