Spring Green Risotto

As I’ve probably mentioned before (and if not, it might be apparent from this post, or this one), we love risotto. It’s a great “work for your food” kind of meal. It’s not difficult to make, per se, it just requires a lot of attention and love. But in the end, it’s more than worth it. Possibly one of my favorite things about risotto (besides the creamy deliciousness) is that it can take on so many different variations. It’s easy to create different flavors and add different meats or veggies to make it different every time.

That’s exactly what we did with this spring green risotto that came across on my Google Reader from Annie’s Eats. Risotto is typically a pretty heavy dish, but this spring version made it seem light as a feather.

Spring Green Risotto

{Print this Recipe}
Here’s what you’ll need:
Serves: 4
- about 5 cups chicken broth/stock
- 2 tbsp butter
- 1 tbsp olive oil
- 2 shallots, minced
- 2 leeks, chopped
- 1 1/2 cups Arborio rice
- 2/3 cup white wine
- 1 lb asparagus, cut into 1-inch pieces
- 10 oz. frozen peas, thawed
- 1 tbsp lemon zest
- salt and pepper
- 2 tbsp lemon juice
- 1/3 cup mascarpone cheese
- 1/2 cup Parmesan cheese

Instructions:
Like all risotto, you want to start by heating the broth — bring it to a boil, then reduce to simmer and let it hang out while you’re cooking. This will ensure that all liquid additions during the cooking process are already hot so the rice cooks correctly.

In a pot large enough to cook all the rice (remember, it’s going to grow as you cook it), heat the butter and olive oil over medium heat. Saute the shallots and leeks with a little salt and pepper until tender, about five minutes. Add the rice to the pan and stir to coat all the grains with butter, cook for about one minute. Next, begin adding liquid, starting with the wine. Stirring constantly, let the wine simmer until it has evaporated almost completely, about three minutes. After the wine has evaporated, begin adding the broth, a half cup at a time, letting it evaporate almost completely before each addition (this should take three to five minutes per addition). Make sure to stir constantly throughout the cooking process.

After the third liquid addition, add the asparagus and continue cooking like normal. Once the rice has been cooking for 15 minutes, stir in the peas, lemon zest and more salt and pepper. Continue adding liquid and stirring until the rice is tender and creamy, 20 to 25 minutes after the first liquid addition.

Once the rice is cooked, turn the heat off and stir in the lemon juice, mascarpone and Parmesan. Season with salt and pepper, if necessary, and serve.

Spring Green Risotto

This was really a great variation of one of our favorite dishes. It was light and fresh and reminded me of spring with each bite (I guess that’s why it’s called spring green risotto, huh?). There were a ton of vegetables, so each bite was full of something green — which I loved. The lemon zest really came through throughout, which added another element of fresh, light flavor. And finally, the mascarpone. It really added a whole other level of creamyess to this already creamy dish, which we both really liked. Come to think of it, I don’t think there was anything about this risotto that we didn’t like.

I found out after the fact that the original recipe also called for fennel, which is an ingredient that I’ve become very fond of recently. Next time we make this, I’ll definitely try it with the fennel and see how that changes it up. If you’re a risotto fan, I strongly recommend that you give this one a try…it’s something totally different and really tasty. I guarantee you’ll love it. :)

Leave a comment

4 Comments

  1. I am with you all the way! Love risotto! Check out my site for a variation. Love the addition of mascarpone.
    Tricia

  2. That looks delicious! I absolutely love risotto. Added to my list of things to try :)

    P.S.
    Saffron risotto is my favorite.

  3. What a perfect recipe for this time of year. Great pics!

  4. Leah

     /  July 21, 2010

    OH.MY.GOD. this dish was seriously amazing. I just made it and ate it and it was SO good! thank you!!

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>