Green Spring Risotto

Serves 4-6

Recipe from Ina Garten

Alice Husband-Tested this recipe in Ellen’s Kitchen

While visiting my good buddy, Ellen, we made this delicious risotto.  It was absolutely delectable!  We prepped the ingredients before cooking it and then while I stirred, Ellen seared some scallops to go with.  What a lovely way to celebrate the best of spring.

1½ Tablespoons good olive oil


1½ Tablespoons unsalted butter


3 cups chopped leeks, white and light green parts (2 leeks)


1 cup chopped fennel


1½ cups Arborio rice


2/3 cup dry white wine


4 to 5 cups simmering chicken stock, preferably homemade


1 pound thin asparagus


10 ounces frozen peas, defrosted or 1½ cups shelled fresh peas


1 Tablespoon freshly grated lemon zest (2 lemons)

Kosher salt

Freshly ground black pepper

2 Tablespoons freshly squeezed lemon juice

1/3 cup mascarpone cheese 


½ cup freshly grated Parmesan, plus extra for serving


3 Tablespoons minced fresh chives, plus extra for serving (Optional)

Cut the asparagus diagonally in 1½-inch lengths and discard the tough ends. Blanch in boiling salted water for 4 to 5 minutes, until al dente. 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.) Place the asparagus on a dry towel. Set the asparagus and the peas aside.

Whisk the lemon juice and mascarpone together in a small bowl. Set aside.

Heat the olive oil and butter in a large saucepan over medium heat. Add the leeks
and fennel and sauté for 5 to 7 minutes, until
tender.

Add the rice and stir for a minute to
coat with the vegetables, oil, and butter.

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

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.

When the risotto has been cooking for 15 minutes, drain the asparagus and add it to the risotto with the peas, lemon zest, 2 teaspoons salt, and 1 teaspoon pepper.

Continue cooking and adding stock, stirring almost constantly, until the rice is tender but still firm.

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

Set aside, off the heat, for a few minutes, sprinkle with salt and pepper, and serve hot with a sprinkling of chives and more Parmesan cheese.