Spring Vegetable Risotto

This lovely spring vegetable risotto can be served as a main course or a side.  If you want to make it vegetarian, simply replace the chicken broth with vegetable broth.  I love risotto but, oh my, the white rice.  But, if you're making risotto, and you're a purist, white rice it must be.  Sometimes your most memorable meals are those that are the least expected.  My husband and I were in Milan getting ready to head to the lake country.  I had my list of restaurants recommended by Wine Spectator magazine.  My husband and I are intrepid travelers and had rented a car.  Well, one night we started out  looking for a particular restaurant and it was pouring rain.  We could NOT FIND IT!  DAMNIT!  Take a breath.  So, we just stopped at any restaurant that had a light on.  The owner did not speak English (doesn't that make it even more delightful?).  She said, "I make, I make".  Joy joy joy.  She brought out as a first course this incredible risotto that was mad with PEARS!  PEARS!  It was incredible.  And then she brought out a whole roasted fish with roasted potatoes, a simple salad and delicious wines.  A chocolate dessert created by her husband was the finale.  I have always wanted to recreate that pear risotto.  But alas, I usually make this wonderful veggie one.  Enjoy...

Gremolata
2	tablespoons minced fresh parsley leaves , stems reserved
2	tablespoons minced fresh mint leaves , stems reserved
1/2	teaspoon finely grated zest from 1 lemon
Risotto
1	pound asparagus , tough ends snapped off and reserved, spears cut on bias into 1/2-inch thick pieces
2	medium leeks , white and light green parts halved lengthwise, washed, and sliced thin (about 4 cups), 2 cups roughly chopped greens reserved (see note)
4	cups low-sodium chicken broth (see note)
3	cups water
5	tablespoons unsalted butter
	Table salt and ground black pepper
1/2	cup frozen peas
2	medium garlic cloves , minced or pressed through garlic press (about 2 teaspoons)
1 1/2	cups Arborio rice (see note)
1	cup dry white wine
1 1/2	ounces grated Parmesan cheese (about 3/4 cup), plus extra for serving
2	teaspoons juice from 1 lemon

Instructions

1. 1. For the Gremolata: Combine ingredients in small bowl and set aside.
2. 2. For the Risotto: Chop tough asparagus ends and leek greens into rough 1/2-inch pieces. Bring chopped vegetables, reserved parsley and mint stems, broth, and water to boil in large saucepan over high heat. Reduce heat to medium-low, partially cover, and simmer 20 minutes. Strain broth through fine-mesh strainer into medium bowl, pressing on solids to extract as much liquid as possible. Return strained broth to saucepan; cover and set over low heat to keep broth warm.
3. 3. . Heat 1 tablespoon butter in large Dutch oven over medium heat. When foaming subsides, add asparagus spears, pinch of salt, and pepper to taste. Cook, stirring occasionally, until asparagus is crisp-tender, 4 to 6 minutes. Add peas and continue to cook 1 minute. Transfer vegetables to plate and set aside.
4. 4. Melt 3 tablespoons butter in now-empty Dutch oven over medium heat. When foaming subsides, add leeks, garlic, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Cook, stirring occasionally, until leeks are softened, 4 to 5 minutes. Add rice and cook, stirring frequently, until grains are translucent around edges, about 3 minutes. Add wine and cook, stirring frequently, until fully absorbed, 2 to 3 minutes.
5. 5. When wine is fully absorbed, add 3 cups hot broth to rice. Simmer, stirring every 3 to 4 minutes, until liquid is absorbed and bottom of pan is almost dry, about 12 minutes.
6. 6. Stir in about 1/2 cup hot broth and cook, stirring constantly, until absorbed, about 3 minutes; repeat with additional broth 3 or 4 times until rice is al dente. Off heat, stir in remaining tablespoon butter, Parmesan, and lemon juice; gently fold in asparagus and peas. If desired, add up to 1/4 cup additional hot broth to loosen texture of risotto. Serve immediately, sprinkling each serving with gremolata and passing Parmesan separately