Spring Vegetable Risotto

Lidia Bastianich, host of the popular PBS cooking show "Lidia's Italian American Kitchen," was chosen to cook for Pope Benedict XVI during his recent visit to New York. She made two dinners for the pope, one last Friday and another on Saturday. Each meal had several courses, and four of the recipes are below.

Spring vegetable risotto with grana padano shavings.

(ABC News)

Spring Vegetable Risotto With Grana Padano Shavings

Recipe courtesy Lidia Bastianich

Makes 6 servings

For the spring "pesto":

1 cup ramp leaves or young leeks
2 cups of spinach or Swiss chard leaves, cleaned and washed
½ cup of extra virgin olive oil
1/3 teaspoon salt

For the risotto:

3 tablespoons extra virgin olive oil
½ cup minced scallions (approximately 6 scallions)
1 tablespoon minced shallots
2½ cups Arborio or Carnaroli rice
½ cup dry white wine
6½ cups hot vegetable stock
½ teaspoon salt, or as needed
½ cup fresh shelled peas
½ cup blanched, chopped asparagus
1 cup blanched, peeled and shelled fava beans
2 tablespoons unsalted butter, cut into bits
½ cup grated Grana Padano
½ cup freshly shaved Grana Padano
Freshly ground black pepper