Spring Green Risotto from Ina Garten
Spring Green Risotto from Ina Garten 've made many version of risotto. I decided to try this recipe, because of the marscapone cheese, which I figured would add a nice creaminess of the marscapone (Italian cream cheese). Risotto makes a nice comfort dish and it's not hard to make at all-- just be patient and keep stirring!
Servings 4 people
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 NOTE: (Optional, I didn't use this)
- 1 1/2 cups Arborio rice
- 2/3 cup dry white wine
- 4 to 5 cups chicken stock simmering
- 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
- Kosher salt and freshly ground black pepper
- 2 tablespoons freshly squeezed lemon juice approx 2 lemons (NOTE: I used the juice of one lemon because I didn't want to overpower the risotto)
- 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
Instructions
- 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 25 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.
Notes
**NOTE: Ina Garten's recipe says to add the asparagus after 15 minutes of cooking, but I waited until the last five minutes. I didn't want overcooked asparagus and this worked perfectly!