With a Grateful Prayer and a Thankful Heart: Spring Green Risotto with Barefoot Bloggers

Wednesday, May 12, 2010

Spring Green Risotto with Barefoot Bloggers

Kimberly from Indulge & Enjoy



I halved the recipe, used less lemon zest and lemon juice and substituted parsley for the chives. My produce market didn't have asparagus today so I tossed in a few more peas.
A nice creamy side dish!

With the addition of some chicken, I think this would make
a delicious entree along with a salad and crusty bread!

Spring Green Risotto
2008, Barefoot Contessa Back to Basics,
Barefoot Contessa Episode: Impromptu Dinner


Ingredients


  • 1 1/2 tablespoons good olive oil
  • 1 1/2 tablespoons unsalted butter
  • 3 cups chopped leeks, white and light green parts (2 leeks)
  • 1 cup chopped fennel
  • 1 1/2 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 1 1/2 cups shelled fresh peas
  • 1 tablespoon freshly grated lemon zest (2 lemons) {I used less}
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons freshly squeezed lemon juice {I used less}
  • 1/3 cup mascarpone cheese, preferably Italian
  • 1/2 cup freshly grated Parmesan, plus extra for serving
  • 3 tablespoons minced fresh chives, plus extra for serving

Directions

Heat the olive oil and butter in a medium saucepan over medium heat. Add the leeks and fennel and saute 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.

Meanwhile, cut the asparagus diagonally in 1 1/2-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.)

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.

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

8 comments:

Ann said...

It sounded good until you got to the peas, that's one vegetable that I've never liked

Mildred said...

Sounds delicious & like a wonderful summer meal with the addition of chicken!

Leslie said...

this looks so amazing...i love risotto

marie said...

Mandy loves rice and she's going to love this. What a wonderful summertime meal!

Walking on Sunshine... said...

Sounds yummy!!! Love all the purple flowers blooming in your garden! Not much at all is blooming up here. It's still been pretty cold. Enjoy the rest of your week!

Romaine said...

Love that last picture. Looks like a work of art.

Cathy said...

Your blog is so full of a variety of good things. And I love going to my bookmarks and seeing the lovely title of your blog, it eases me just reading the title.

Tonya @ What's On My Plate said...

I like your presentation. I enjoyed this recipe overall.

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