It’s been awhile. We’ve just been so busy with life lately, I haven’t had a second to just sit down and write, but tonights the night. Hopefully, this recipe will find my readers well with a tasty spring dish that is sure to be a crowd pleaser or just a nice weeknight family meal. My husband’s favorite is risotto. Doesn’t matter what kind. We usually do wild mushroom, shrimp and pea, or a classic parmesan. But earlier this week, I saw the amazing Ina Garten make this yummy recipe. So here it is. It’s full of fresh, spring garden veggies. I was inspired by the new sunny season and Easter weekend upon us. I hope you like it! Enjoy!
1 1/2 tablespoons 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 (or vegetable) stock
1 pound thin asparagus
10 ounces frozen peas, defrosted, or 1 1/2 cups shelled fresh peas
8 ounces frozen artichoke hearts, defrosted
1 tablespoon freshly grated lemon zest (2 lemons)
Kosher salt and freshly ground black pepper
1/3 cup mascarpone cheese
1/2 cup freshly grated Parmesan cheese, plus extra for serving
2 tablespoons freshly squeezed lemon juice
3 tablespoons minced fresh chives, plus extra for serving
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-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.
When the risotto has been cooking for 15 minutes, drain the asparagus and add it to the risotto with the peas, artichokes, lemon zest, 1 tablespoon salt, and 1 1/2 teaspoons 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, Parmesan cheese, lemon juice and chives. Serve hot with a sprinkling of chives and more Parmesan cheese.