Spring Green Risotto with Leeks and Asparagus

By exdircomp

Absolutely nothing says I love you like Risotto. Try this recipe that uses lots of lovely spring vegetables.

Ingredients

• Ingredients:
• 2 Leeks chopped into rounds about 1/8” thick, separated and roughly chopped
• 2-3 tsp of Butter and/or olive oil
• 1 cup Arborio rice
• 1 bunch asparagus, ends snapped off and cut into bite size pieces, and blanched in boiling water for 3-4 minutes
• 2/3 cup dry white wine
• 4-5 cups chicken stock, warmed on the stove
• 1 cup fresh or frozen garden peas (if using fresh, blanch with asparagus)
• 1 tsp freshly grated lemon zest
• 2 Tbsp freshly squeezed lemon juice
• salt and freshly ground black pepper to taste (hot pepper flakes too if desired)
• 1/3 cup of heavy cream, mascarpone cheese, or plain Philadelphia cooking cream cheese (optional but really worth it)
• 1/2 cup grated Parmegiano Reggiano cheese

Preparation

Step 1

Lightly sauté the onion in a little butter and oil until soft and just becoming translucent, about 4-5 minutes. Add the rice and stir to coat the grains well with the butter/oil toasting it for a few minutes. Add the white wine and cook about 2-3 minutes allowing the rice to absorb the wine.

Start adding the warmed stock, about 1/2 to 1 cup at a time, regulating the heat to keep the liquid at a simmer. Keep stirring and adding additional stock. The entire risotto should take about 20-25 minutes to cook. About 15 minutes into the cooking time, add the asparagus and the peas along with the lemon zest, salt and pepper
Continue cooking and adding stock, stirring almost constantly, until the rice is tender but still firm. When the risotto is just finished, stir in the mascarpone cheese, lemon juice, and the Parmegiano cheese.