Risotto Primavera

6 1/2 cups; chicken broth
1 pinch saffron thread
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
1 Red bell pepper; chopped
2 cups Carnaroli, Vialone Nano or Arborio rice
1/2 cup dry white wine
1 cup thin asparagus; cut into1-inch pieces
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 Parmigiano-Reggiano cheese; plus additional for serving

INSTRUCTIONS

1. Bring broth and saffron to simmer in medium saucepan and keep warm over low heat.

2. 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.

3. 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.

4. Stir in asparagus, red pepper and 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.

5. 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.

Serves 6