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Risotto alla Primavera

['6 1/2 cups (about) vegetable broth', '3 tablespoons unsalted butter, divided', '1 tablespoon extra-virgin olive oil', '1 8-ounce onion, chopped', '1 medium leek (white part only), sliced crosswise into thin rings', '2 stalks green garlic, chopped, or 1 garlic clove, minced', '2 cups arborio rice or carnaroli rice', '1/2 cup dry white wine', '1 cup 1-inch pieces thin asparagus', '1 cup freshly shelled small peas or petite frozen peas (about 1/4 pound)', '1/4 cup chopped fresh Italian parsley', '3/4 cup freshly grated Parmesan cheese', 'plus additional for serving']

Bring broth to simmer in medium saucepan. Cover; keep warm over low heat. Melt 1 tablespoon butter with oil in heavy large saucepan over medium-low heat. Add onion, leek, and garlic. Sauté until wilted and almost tender, about 6 minutes. Add rice; stir until rice is translucent at edges but still opaque in center, about 3 minutes. Add wine; simmer until almost all liquid is absorbed, stirring often, about 1 minute. Add broth 1 cup at a time until rice is about half cooked, allowing each addition to be absorbed before adding next and stirring often, about 9 minutes. Stir in asparagus, peas (if using fresh), and parsley. Continue adding broth by cupfuls and stirring until rice is almost tender, about 6 minutes longer. Add peas (if using frozen). Cook until rice is tender but still firm to bite and mixture is creamy, about 2 minutes longer. Remove from heat. Add 3/4 cup cheese and 2 tablespoons butter. Stir until cheese and butter melt. Season with salt and pepper. Serve, passing additional cheese alongside.

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