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Spring Vegetable Risotto (Recipe)

Spring Vegetable Risotto (Recipe)


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

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Read more: All recipes, Eating for Health, Entrees, Food, Side Dishes, Uncategorized, Vegetarian, , , ,

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Katie Waldeck

Katie is a freelance writer focused on pets, food and women’s issues. A Chicago native and longtime resident of the Pacific Northwest, Katie now lives in Oakland, California.


+ add your own
6:54PM PDT on Apr 27, 2013


1:28AM PDT on Apr 20, 2013

It's well past midnight as I was reading this recipe. Even at this late hour, it reads like a mouth- watering recipe.

Thanks, I will try this !

1:46AM PDT on Apr 17, 2013

Yummy :) Have to try it out. thanks for sharing!

11:25PM PDT on Apr 16, 2013

Thank you!

1:28PM PDT on Apr 16, 2013


10:43AM PDT on Apr 16, 2013


8:22AM PDT on Apr 16, 2013

Looking forward to making this! Thanks for the recipe.

8:09PM PDT on Apr 15, 2013


6:57PM PDT on Apr 15, 2013

Sounds Delicious! Will make some soon. Thanks for sharing.

2:47PM PDT on Apr 15, 2013

Thanks so much Katie for sharing the recipe.

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Interesting article. Thank you for caring and sharing.

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