Spring Green Vegetable Risotto

1 cup uncooked rice
2 leeks, thinly sliced
2 cups asparagus, cut into one-inch pieces
.5 cup frozen peas
3 cups chicken broth
1 cup fresh mushrooms
2 Tbs olive oil
1 TBS butter
2 Tbs cream cheese

arborio rice is the preferred rice for risotto, but you can use any kind. Add chicken for a main dish. Serve with artisan bread and salad if desired.

Blanch and shock the asparagus to preserve its green color. Set aside. Saute mushrooms and leeks in the butter and olive oil. Add the uncooked rice and lightly brown it. Add the asparagus. Then slowly add the chicken broth, stirring the rice until all the liquid is absorbed. Keep adding liquid slowly until the rice is cooked through. Then add the cream cheese (or marscapone) and stir until creamy. Add the peas, salt and pepper to taste. Serve and enjoy.

Serving Size: Makes 4 1 cup servings