Spring Green Risotto

Name: Spring Green Risotto
Prep time: 47 min
Cook time: 47 min
Total time: 47 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 355 milliliters Arborio rice; 454 grams thin asparagus; 946 milliliters simmering chicken stock, preferably homemade; 158 milliliters dry white wine; 237 milliliters chopped fennel; 3 Tbsps minced fresh chives, plus extra for serving; 4 servings Kosher salt and freshly ground black pepper; 710 milliliters chopped leeks, white and light green parts (2 leeks); 2 Tbsps freshly squeezed lemon juice; 1 Tbsp freshly grated lemon zest (2 lemons); 79 milliliters mascarpone cheese, preferably Italian; 2 Tbsps good olive oil; 118 milliliters freshly grated Parmesan, plus extra for serving; 283 grams frozen peas, defrosted, or 1 1/2 cups shelled fresh peas; 2 Tbsps unsalted butter

The recipe Spring Green Risotto could satisfy your Mediterranean craving in around 47 minutes. This recipe serves 4. Watching your figure? This gluten free recipe has 736 calories, 25g of protein, and 25g of fat per serving. This recipe covers 39% of your daily requirements of vitamins and minerals. It works well as a main course. It will be a hit at your Spring event. If you have mascarpone cheese, leeks, wine, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

Watch how to make this recipe.

Heat the olive oil and butter in a medium saucepan over medium heat.

Ingredients you will need

Olive Oil

Butter

Equipment you will use

Sauce Pan

Add the leeks and fennel and saute for 5 to 7 minutes, until tender.

Ingredients you will need

Fennel

Leek

Add the rice and stir for a minute to coat with the vegetables, oil, and butter.

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Vegetable

Butter

Rice

Cooking Oil

Add the white wine and simmer over low heat, stirring constantly, until most of the wine has been absorbed.

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White Wine

Wine

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.

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Stock

Equipment you will use

Ladle

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.

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Asparagus

Water

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.)

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Fresh Peas

Water

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.

Ingredients you will need

Lemon Zest

Asparagus

Pepper

Stock

Peas

Rice

Salt

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.

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Parmesan

Salt And Pepper

Lemon Juice

Mascarpone

Chives

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Whisk

Bowl

Equipment

Ingredients

Servings:

355milliliters

Arborio rice 454grams

thin asparagus 946milliliters

simmering chicken stock, preferably homemade 158milliliters

dry white wine 237milliliters

chopped fennel 3Tbsps

minced fresh chives, plus extra for serving 4servings

Kosher salt and freshly ground black pepper 710milliliters

chopped leeks, white and light green parts (2 leeks)2Tbsps

freshly squeezed lemon juice 1Tbsp

freshly grated lemon zest (2 lemons)79milliliters

mascarpone cheese, preferably Italian 2Tbsps

good olive oil 118milliliters

freshly grated Parmesan, plus extra for serving 283grams

frozen peas, defrosted, or 1 1/2 cups shelled fresh peas 2Tbsps

unsalted butter

Recommended wine: Chianti, Trebbiano, Verdicchio

Chianti, Trebbiano, and Verdicchio are my top picks for Italian. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. You could try Rodano Vigna Viacosta Chianti Classico. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 30 dollars per bottle.