There’s nothing like homemade risotto. With several in-season vegetables to boot, this is the perfect spring side dish or a tasty main. Head to your local farmer’s market to pick up the delectable veggies in this recipe!
Spring Vegetable Risotto
- 1 1/2 Tablespoons olive oil
- 1 1/2 Tablespoons unsalted butter
- 2 Large leeks, white and light green parts, chopped
- 1 Cup fennel, chopped
- 1 1/2 Cups Arborio rice
- 2/3 Cup dry white wine
- 4 to 5 cups vegetable stock
- 1 Pound asparagus
- 1 1/2 Cups fresh peas, shelled
- Zest of two lemons, plus 2 tablespoons juice
- Coarse salt and freshly ground pepper
- 1/3 Cup mascarpone cheese
- 1/2 Cup parmesan, freshly grated, plus more for garnish
- 3 Tablespoons fresh chives, minced, plus more for garnish
1. Prepare asparagus and peas. 1/2 inch pieces. Bring a pot of salted water to a boil. Cut the tough ends off the asparagus, and cut remaining into 1 1/2 inch pieces. Blanch asparagus, and the fresh peas, in boiling water until al dente, for about 5 minutes. Drain and transfer to a bowl of ice water.
2. In a medium saucepan over medium heat, heat oil and butter. Stir in leeks and fennel and cook, stirring regularly, until tender, about 6 minutes. Stir in rice and coat well in mixture for about 1 minute. Turn heat to low. Add wine, stirring constantly, until the wine has almost completely reduced. Add 1-2 ladles of vegetable stock, and stir nearly constantly until the stock has absorbed. 3. When you’ve gone through about half of the stock, drain asparagus and peas and stir into risotto. Add lemon zest and salt and pepper to taste. Continue adding stock and stirring until the rice firm but tender. Remove from heat.
4. In a small bowl, whisk lemon juice and mascarpone. Stir mixture into risotto along with parmesan and chives. Season with salt and pepper to taste. Let cool for a few minutes before serving.
Recipe Adapted From: Ina Garten