Spring Vegetable Risotto

From Cook's Illustrated, this lovely dish serves 4 as a main course or 6 as a first course.

Ingredients:
Gremolata
2 Tbs minced fresh parsley, stems reserved
2 Tbs minced fresh mint leaves, stems reserved
1/2 ts finely grated lemon zest

Risotto
1lb asparagus, tough ends snapped off and reserved, spears cut on bias into 1/2 thick pieces
2 medium leeks, white and light green parts halved lengthwise, washed and sliced think (about 4c) - 2c rightly chopped greens reserved
4c chicken broth
3c water
5 Tbs butter
salt and pepper
1/2c frozen peas
2 medium garlic cloves, minced (about 2 tsp)
1.5c Arborio rice
1c dry white wine
1.5oz (about 3/4c) grated Parmesean cheese, plus extra for serving
2 tsp lemon juice

Chop tough asparagus ends and leek greens into rough 1/2 inch piece. Bring chopped vegetables, reserved mint and parsley stems, broth and water to boil in large saucepan. Reduce to med-low heat, partially cover and simmer for 20 min. Strain broth through fine-mesh strainer into medium bowl, pressing on solids to extract as much liquid as possible. Return broth to saucepan; cover and set over low heat to keep warm.

Heat 1Tbs butter in large Dutch oven over medium heat. When foaming subsides, add asparagus spears, pinch of salt  and pepper to taste. Cook, stirring occasionally, until asparagus is crisp-tender, 4-6 minutes. Add peas and continue to cook 1 minute. Transfer vegetables to plate.

Melt 3Tbs butter into now-empty Dutch oven over medium heat. When foaming subsides, add leeks, garlic, 1/2tsp salt and 1/2tsp pepper. Cook, stirring occasionally, until leeks are softened, 4-5 minutes. Add rice and cook, stirring frequently, until grains are translucent around edges, about 3 min. Add wine and cook, stirring frequently, until fully absorbed, 2-3 minutes.

When wine is fully absorbed, add 3c hot broth to rice. Simmer, stirring every 3-4 minutes, until liquid is absorbed and bottom of the pan is almost dry, about 12 min.

Stir in about 1/2c hot broth and cook, stirring constantly, until absorbed, about 3 minutes; repeat with additional broth 3 or 4 times until rice is al dente. Off heat, stir in remaining Tbs of butter, Parmesan and lemon juice; gently fold in asparagus and peas.
Serve immediately sprinkling with gremolata and passing additional Parmesan.