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Spring Vegetable Risotto with Carrot and Watercress

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Directions

1. FOR THE GREMOLATA: Combine ingredients in small bowl and set aside.

2. FOR THE RISOTTO: Chop carrot peels and trimmings 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. Heat 1 tablespoon butter in large Dutch oven over medium heat. When foaming subsides, add carrots, pinch of salt, and pepper to taste. Cook, stirring occasionally, until carrots are crisp-tender, 8 to 10 minutes. Transfer carrots to plate and set aside.

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. 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. 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. Add watercress, cover pot, and let stand 1 minute. Off heat, stir in remaining tablespoon butter, Parmesan, and lemon juice; gently fold in carrots. If desired, add up to 1/4 cup additional hot broth to loosen texture of risotto. Serve immediately, sprinkling each serving with gremolata.

Serves 4 as a main course or 6 as a first course

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