Risotto is a classic Italian dish made with rice, veggies, and sometimes meat. This version is easy to make and features spring favourites such as fennel, leeks, asparagus, and peas. The rice is cooked in chicken broth, white wine, and spices, then the veggies are added. The dish is elevated with creamy mascarpone, Parmesan, and chives.
RecipeSavants.comRisotto is a classic Italian dish made with rice, veggies, and sometimes meat. This version is easy to make and features spring favourites such as fennel, leeks, asparagus, and peas. The rice is cooked in chicken broth, white wine, and spices, then the veggies are added. The dish is elevated with creamy mascarpone, Parmesan, and chives.Smart Recipes, European Recipes, Chicken,Dairy,Grains,Vegetables Recipes, RecipesChicken,Dairy,Grains,VegetablesEuropeanSpring RisottoPT1HServes 4
Ingredients:
1.5 Tablespoons Olive Oil1.5 Tablespoons Unsalted Butter1 Cup Fennel3 Cups Leeks2.67 Cup Dry White Wine4 Cups Chicken Stock1 Pound Thin Asparagus10 Ounces Frozen Peas1 Tablespoon Lemon Zest0.5 Teaspoon Kosher Salt & Freshly Ground Black Pepper1.5 Cups Arborio Rice0.33 Cup Mascarpone Cheese2 Tablespoons Freshly Lemon Juice0.66 Cup Parmesan Cheese0.75 Cup Fresh ChivesIn a medium pan, heat oil and butter over medium heat and sauté fennel and leeks for about five to seven minutes. Stir in rice and cook for about one minute, stirring continuously. Add white wine and stir to combine. Reduce the heat to low heat, and cook until most of the wine is absorbed, stirring continuously. Slowly, add chicken stock, 2 ladles at a time and cook until stock is absorbed, stirring continuously. This process will take about 25-30 minutes.Meanwhile, in a pan of boiling salted water, blanch asparagus for about four to five minutes. Drain asparagus and immediately transfer into a bowl of ice water. Drain the asparagus.After 15 minutes of cooking of risotto, add asparagus, peas, lemon zest, 2 teaspoons of salt, and 1 teaspoon of black pepper and cook until rice is tender, adding stock, stirring almost continuously.In a small bowl, add mascarpone and lemon juice and beat until well combined. Remove the risotto from heat and stir in the mascarpone mixture, Parmesan cheese and chives. Set aside for a few minutes before serving. Season with salt and black pepper. Serve hot with a topping of chives and extra Parmesan cheese.