Lemon Artichoke Risotto

Based on: Cancer Diet for the Newly Diagnosed

4 cups vegetable broth
1 cup hot water with a big pinch of saffron
4 tablespoons extra virgin olive oil,
divided
1 14oz can artichoke hearts, drained
and cut into quarters
1 large leek, trimmed and thinly sliced
8 asparagus stalks, cut into one inch
pieces
1 ½ cups arborio rice
1 teaspoon kosher salt
Freshly ground black pepper
¼ cup chopped fresh Italian parsley
¼ cup chopped fresh mint
1 tablespoon lemon rind, grated
Juice of one lemon

1. In a pot, bring the broth to a low simmer over medium heat, then remove from heat and set aside.
2. In a large skillet, heat 2 tablespoons of oil over medium heat. Add the leek and saute until tender and golden. Add the artichokes and the asparagus, leaving the artichoke tips aside. Saute for 5 minutes and transfer to a bowl and set aside.
3. In the same skillet, heat the remaining 2 tablespoons of oil over medium heat. Add the rice and salt, and stir to coat the rice. Cook the mixture for 2 to 3 minutes, stirring constantly. (The rice may start to sizzle and crackle.)
4. Reduce the heat to medium low, then add the broth, 1 cup at a time, stirring after each cup until the liquid is absorbed, approximately 5 minutes per cup. Add the saffron water and continue stirring so that the risotto becomes thick and creamy, about 20 to 30 minutes total.
5. Once the risotto is finished cooking and the liquid is absorbed, stir in the vegetables, the lemon juice, the lemon rind, the pepper and the fresh herbs. Serve warm