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2 tbsp. butter
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2 tbsp. extra virgin olive oil
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Salt and pepper
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1 1/2 c. arborio rice
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3 1/4 c. vegetable or possibly chicken broth
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3/4 c. white wine
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1 leek, sliced in thin discs
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1 carrot, 1/4 inch dice
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1 c. asparagus tips, blanched and cooled
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1 c. sugar snap peas, string and stems removed, blanched and cooled
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3/4 c. Ricotta
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1 c. spinach, rinsed and cut into thin strips
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2 tbsp. chopped parsley
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1 tbsp. chopped chives
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