Herb Oil, see recipe

1. Cut asparagus crosswise in half. Cut top half of the asparagus spears on the diagonal into 2-inch lengths. Reserve for later.

2. Roughly chop the bottom half of the asparagus spears and put them into a saucepan with the broth and garlic. Simmer to extract the flavor, 20 to 30 minutes. Strain and return the broth to the pan. You should have about 5 cups. Discard the solids in the strainer. (Refrigerate broth covered for up to three days.)

3. Cut pea pods crosswise in half. Put reserved asparagus pieces, pea pods and peas into a large microwave-safe bowl. Add 1/2 cup water and cover the bowl tightly with a lid or plastic wrap vented at one corner. Microwave on high (100% power) stirring once or twice, until vegetables are crisp-tender and bright green, about 4 minutes (add 1 to 2 minutes if using frozen vegetables). Drain; cool. (Refrigerate vegetables covered up to 3 days.)

4. When you’re ready to cook the risotto, reheat broth over medium heat; keep warm.

5. Heat oil in a large, heavy-bottomed 3- to 4-quart saucepan or Dutch oven over medium heat until melted. Add leek; saute until tender, about 4 minutes. Add the rice and cook over medium heat, stirring constantly so it’s well coated in the oil, 2 to 3 minutes. Stir in wine; cook and stir until rice has absorbed the wine, about 4 minutes.

6. Using a ladle, add 1/2 cup of the hot broth to the rice mixture. Cook, stirring constantly, while the rice absorbs the liquid, about 4 minutes. Repeat to add the 5 cups broth, in 1/2 cup increments, until rice is cooked through but still retains a little texture when bitten, 25 to 30 minutes in total.

7. Gently fold in cooked vegetables and cook to heat them through, 2 to 3 minutes. Fold in cheeses until melted. Season with salt, usually 1/2 teaspoon, and 1/4 teaspoon pepper. Serve in shallow bowls with a generous swirl of Herb Oil.

NOTE: This recipe can be made in an Instant Pot according to manufacturer’s directions; reduce broth used to 4 cups.

HERB OIL: Put 1 cup mixed fresh herbs, such as cilantro leaves, fresh mint leaves, flat-leaf parsley and fresh basil leaves into a blender. Add 1/2 cup extra virgin olive oil and 1/2 teaspoon salt. Use on/off turns to finely chop the herbs in the oil. Refrigerate up to several days. Use at room temperature.

(JeanMarie Brownson is a James Beard Award-winning author and the recipient of the IACP Cookbook Award for her latest cookbook, “Dinner at Home.” JeanMarie, a chef and authority on home cooking, Mexican cooking and specialty food, is one of the founding partners of Frontera Foods. She co-authored three cookbooks with chef Rick Bayless, including “Mexico: One Plate at a Time.” JeanMarie has enjoyed developing recipes and writing about food, travel and dining for more than four decades.)

©2022 JeanMarie Brownson. Distributed by Tribune Content Agency, LLC.