First thing you want to do is heat up your chicken stock over medium high heat

In a large skillet heat up 1 tablespoon of butter over medium high heat. Saute the asparagus and frozen peas with a pinch of salt until bright green, about 3 minutes

Once the vegetables are cooked though pour them into a bowl and set aside

In the same pan over medium heat, melt 2 tablespoons of butter and add in the sliced leeks. Saute for 2 minutes

Add in the garlic and cook until fragrant, about 15 seconds

Add in the rice, stir to combine, and cook until translucent around the edges- about 2 minutes

Add in the room temperature white wine and stir with a wooden spoon until no liquid is left and the rice has absorbed everything

Using a ladle at a time add in the hot chicken stock and stir until no liquid remains

Keep repeating this step until you have a ladle or two of chicken stock left. Take a bite of the rice and if it isn’t crunchy at all you are done! If not, keep adding in more liquid. Usually this process takes 15-20 minutes

To the risotto add in the cooked vegetables, butter, grated Pecorino cheese, lemon zest, and salt and pepper

That’s it! A delicious vegetarian dinner or great side dish everyone will love. Enjoy!