Spring Green Risotto With Artichokes

Name: Spring Green Risotto With Artichokes
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 355 milliliters Arborio rice; 454 grams thin asparagus; 946 milliliters simmering chicken (or vegetable) stock or preferably homemade; 158 milliliters dry white wine; 237 milliliters chopped fennel; 3 Tbsps minced fresh chives, plus extra for serving; 227 grams frozen artichoke hearts, defrosted; 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 cheese, plus extra for serving; 283 grams frozen peas, defrosted, or 1 1/2 cups shelled fresh peas; 2 Tbsps unsalted butter

Spring Green Risotto With Artichokes is a gluten free main course. This recipe serves 4. One portion of this dish contains roughly 25g of protein, 30g of fat, and a total of 798 calories. This recipe covers 40% of your daily requirements of vitamins and minerals. This recipe is typical of Mediterranean cuisine. Spring will be even more special with this recipe. From preparation to the plate, this recipe takes approximately 55 minutes. If you have arborio rice, simmering chicken stock, parmesan cheese, 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.

Ingredients you will need

Vegetable

Butter

Rice

Cooking Oil

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

Ingredients you will need

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.

Ingredients you will need

Stock

Equipment you will use

Ladle

Meanwhile, cut the asparagus diagonally in 1-inch lengths and discard the tough ends. Blanch in boiling salted water for 4 to 5 minutes, until al dente.

Ingredients you will need

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.)

Ingredients you will need

Fresh Peas

Water

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

Ingredients you will need

Artichoke

Lemon Zest

Asparagus

Pepper

Stock

Peas

Rice

Salt

When the risotto is done, turn off the heat and stir in the mascarpone, Parmesan cheese, lemon juice and chives.

Ingredients you will need

Parmesan

Lemon Juice

Mascarpone

Chives

Serve hot with a sprinkling of chives and more Parmesan cheese.

Ingredients you will need

Parmesan

Chives

Equipment

Sauce Pan

Ladle

Ingredients

Servings:

355milliliters

Arborio rice 454grams

thin asparagus 946milliliters

simmering chicken (or vegetable) stock or preferably homemade 158milliliters

dry white wine 237milliliters

chopped fennel 3Tbsps

minced fresh chives, plus extra for serving 227grams

frozen artichoke hearts, defrosted 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 cheese, 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. One wine you could try is Badian a Coltibuono Cultusboni RS Chianti Classico ( half-bottle). It has 4.3 out of 5 stars and a bottle costs about 11 dollars.