Spring Vegetable Risotto

1. FOR THE GREMOLATA: Combine all ingredients in small bowl and set aside.
2. FOR THE RISOTTO: Bring chopped asparagus ends, chopped dark green leek parts, 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. Melt 1 tablespoon butter in Dutch oven over medium heat. Add asparagus spears, pinch salt, and pinch pepper. Cook, stirring occasionally, until asparagus is crisp-tender, 4 to 6 minutes. Add peas and continue to cook for 1 minute. Transfer vegetables to plate and set aside.
4. Melt 3 tablespoons butter in now-empty Dutch oven over medium heat. Add white and light green leek parts, garlic, 1⁄2 teaspoon salt, and 1⁄2 teaspoon pepper. Cook, stirring occasionally, until leeks are softened, 5 to 7 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. Add 3 cups hot broth mixture to rice. Simmer, stirring every 3 to 4 minutes, until liquid is absorbed and bottom of pan is almost dry, about 12 minutes.
6. Stir in about 1⁄2 cup hot broth mixture and cook, stirring constantly, until absorbed, about 3 minutes; repeat with additional broth mixture 3 or 4 times until rice is al dente. Off heat, stir in remaining 1 tablespoon butter, Parmesan, and lemon juice. Gently fold in asparagus and peas. To loosen texture of risotto, add remaining broth mixture to taste. Serve immediately, sprinkling each serving with gremolata and passing Parmesan separately.

SPRING VEGETABLE RISOTTO WITH CARROTS AND WATERCRESS
Substitute 3 carrots, peeled and cut into 1⁄2-inch pieces, peels and trimmings chopped coarse, for asparagus; boil chopped carrot peels and trimmings with dark green leek parts. Cook carrots in step 3 until crisp-tender, 8 to 10 minutes; transfer to plate and set aside. Substitute 4 ounces watercress (4 cups) for peas; once rice is al dente in step 6, stir in watercress, cover pot, and let stand for 1 minute. After stirring in butter, Parmesan, and lemon juice, gently fold in carrots.

SPRING VEGETABLE RISOTTO WITH FENNEL AND SPINACH
Substitute 1 large bulb fennel, trimmed of stalks, bulb halved, cored, and cut into 1⁄2-inch pieces, stalks and core chopped coarse, for asparagus; boil chopped fennel stalks and core with dark green leek parts. Cook fennel in step 3 until crisp-tender, 8 to 10 minutes; transfer to plate and set aside. Substitute 6 ounces baby spinach (6 cups) for peas; once rice is al dente in step 6, stir in spinach, cover pot, and let stand for 1 minute. After stirring in butter, Parmesan, and lemon juice, gently fold in fennel.