This is indeed a very spring-y dish, light and flavorful. Soy cream cheese as a mascarpone cheese substitute worked perfectly.
Spring green risotto (adapted nondairy from this original)
5 cups broth
1 1/2 tablespoons olive oil
1 1/2 tablespoons margarine
2 shallots, minced
3 cups chopped leeks, white and green parts
1 1/2 cups arborio rice
2/3 cup dry white wine
1 pound asparagus, cut into 1″ pieces, tough ends discarded
10 ounces frozen peas, thawed
2 tablespoons kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons freshly squeezed lemon juice
1/3 cup soy cream cheese
1/2 cup grated soy parmesan
3 tablespoons minced fresh chives
In a medium saucepan, heat the broth over medium heat until simmering. Reduce heat to low and keep warm.
Heat the olive oil and margarine in a large saute pan over medium heat. Add the shallots and leeks to the pan and saute about 5 – 7 minutes til tender. Add the rice to the pan and stir to coat well, about 1 minute. Add the white wine and simmer over medium-low heat, stirring, until most of the wine has been absorbed. Add the stock, 2 ladles at a time, stirring almost constantly, and waiting for the stock to be absorbed before adding more.
Meanwhile, blanch the asparagus in boiling salted water for 4 – 5 minutes, til crisp/tender. Drain and rinse under cold water.
When risotto has been cooking for 15 minutes, add the asparagus and peas to the risotto. Stir in the salt and pepper. Continue cooking and adding stock, stirring, until the rice is tender but still firm.
When the risotto is done, remove from heat and mix in the lemon juice, cream cheese, parmesan, and chives. Stir until the cheeses are melted in and the risotto is creamy. Serve immediately. Makes 4-6 servings.