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Spring Green Risotto

By Lorraine


Spring Green Risotto

For this cooking challenge, I halved the recipe, used less lemon zest and lemon juice and substituted parsley for the chives. My produce market didn’t have asparagus today so I tossed in a few more peas.
A nice creamy side dish!

With the addition of some chicken, I think this would make
a delicious entree along with a salad and crusty bread!

 

Spring Green Risotto

2008, Barefoot Contessa Back to Basics,
Barefoot Contessa Episode: Impromptu Dinner

Ingredients

  • 1 1/2 tablespoons good olive oil
  • 1 1/2 tablespoons unsalted butter
  • 3 cups chopped leeks, white and light green parts (2 leeks)
  • 1 cup chopped fennel
  • 1 1/2 cups Arborio rice
  • 2/3 cup dry white wine
  • 4 to 5 cups simmering chicken stock, preferably homemade
  • 1 pound thin asparagus
  • 10 ounces frozen peas, defrosted, or 1 1/2 cups shelled fresh peas
  • 1 tablespoon freshly grated lemon zest (2 lemons) {I used less}
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons freshly squeezed lemon juice {I used less}
  • 1/3 cup mascarpone cheese, preferably Italian
  • 1/2 cup freshly grated Parmesan, plus extra for serving
  • 3 tablespoons minced fresh chives, plus extra for serving

 

Directions

Heat the olive oil and butter in a medium saucepan over medium heat. Add the leeks and fennel and saute for 5 to 7 minutes, until tender. Add the rice and stir for a minute to coat with the vegetables, oil, and butter. Add the white wine and simmer over low heat, stirring constantly, until most of the wine has been absorbed.

Add the chicken stock, 2 ladles at a time, stirring almost constantly and waiting for the stock to be absorbed before adding more. This process should take 25 to 30 minutes.

Meanwhile, cut the asparagus diagonally in 1 1/2-inch lengths and discard the tough ends. Blanch in boiling salted water for 4 to 5 minutes, until al dente. Drain and cool immediately in ice water. (If using fresh peas, blanch them in boiling water for a few minutes until the starchiness is gone.)

When the risotto has been cooking for 15 minutes, drain the asparagus and add it to the risotto with the peas, lemon zest, 2 teaspoons salt, and 1 teaspoon pepper. Continue cooking and adding stock, stirring almost constantly, until the rice is tender but still firm.

Whisk the lemon juice and mascarpone together in a small bowl. When the risotto is done, turn off the heat and stir in the mascarpone mixture plus the Parmesan cheese and chives. Set aside, off the heat, for a few minutes, sprinkle with salt and pepper, and serve hot with a sprinkling of chives and more Parmesan cheese.

   

Filed Under: Recipes, Vegetables & Sides

Comments

  1. Tonya @ What's On My Plate says

    May 16, 2010 at 2:38 pm

    I like your presentation. I enjoyed this recipe overall.

    Reply
  2. Cathy says

    May 13, 2010 at 1:18 pm

    Your blog is so full of a variety of good things. And I love going to my bookmarks and seeing the lovely title of your blog, it eases me just reading the title.

    Reply
  3. Walking on Sunshine... says

    May 13, 2010 at 3:38 am

    Sounds yummy!!! Love all the purple flowers blooming in your garden! Not much at all is blooming up here. It's still been pretty cold. Enjoy the rest of your week!

    Reply
  4. marie says

    May 13, 2010 at 1:20 am

    Mandy loves rice and she's going to love this. What a wonderful summertime meal!

    Reply
  5. Ann says

    May 13, 2010 at 12:04 am

    It sounded good until you got to the peas, that's one vegetable that I've never liked

    Reply
  6. Mildred says

    May 13, 2010 at 12:22 am

    Sounds delicious & like a wonderful summer meal with the addition of chicken!

    Reply

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Hi! I'm Lorraine. Welcome to Grateful Prayer Thankful Heart. A place to find food for your tummy, projects for your hands, and encouragement for your heart.

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