Spring Green Risotto

Show: Barefoot ContessaEpisode: Impromptu Dinner

Rated: 5 stars out of 5Rate itRead users' reviews (58)

RECIPE
COMMENTS & REVIEWS(58)

Cook Time:
27 min
Level:
Easy
Yield:
4 servings for dinner, 6 servings for appetizer

Times:

Prep: 20 min
Inactive Prep: --
Cook: 27 min
Total:: 47 min

Recipe Tools:

Select a Card Size

Add To My Recipe Box

Success

This recipe was added to your Folder_Name folder.

Do not show this message again

Add To My Recipe Box

Please sign in to add this recipe to your Recipe Box.

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)
Kosher salt and freshly ground black pepper
2 tablespoons freshly squeezed lemon juice
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.

Next Recipe

More recipes? Try these recommendations:

Similar Recipe

Wild Mushroom and Asparagus Risotto

Photo: Spring Green Risotto

Similar Recipes

Recipes Like This

All About…

Recipe Collections

Showing 1-10 of 32

View all 32 Side Dish Collections

Comments & Reviews

recipe Spring Green Risotto
Sharon Encino, CA 01-10-2010
Flag

Good, but very rich
Rated: 4 stars out of 5

I made this a few nights ago. It took much longer for my risotto to cook than it said in the recipe, but I might have had... the heat too low. I also used more chicken stock than it called for. It is good, but very rich. I made it alongside chicken cutlets instead of as a main dish. Read more
recipe Spring Green Risotto
Megan Washington, DC 12-08-2009
Flag

fantastic.
Rated: 5 stars out of 5

after reading the reviews, i made it exactly according to the recipe (but with less lemon juice). came out perfect. i think... i used an extra cup or two of broth, so just make sure that you have extra on hand if you need it. would definitely make this again!Read more
recipe Spring Green Risotto
Russell Walnut Creek, CA 11-20-2009
Flag

Phenomenal
Rated: 5 stars out of 5

My friend came across this recipe, and knowing that I want to be a chef, kindly asked me to make it for her. May have turned... her into a girlfriend after this dish haha. It tasted amazing. And for those worried that they don't like the taste of fennel, the flavor changes when you cook it and ends up adding sweetness, not a licorice flavor. I agree about only using 1 lemon. Still has plenty of lemon flavor. one of the best risotto recipes I've come across.Read more
recipe Spring Green Risotto
Lindsey provo, UT 11-18-2009
Flag

Delicious Risotto
Rated: 5 stars out of 5

This turned out a lot better than I thought! It was my first time making risotto and I was so happy with the results.... Granted, I didn't use fennel or mascarpone, since I didn't have either one. I substituted heavy cream for the mascarpone and just left out the fennel. The leeks were a soft onion flavor and all in all this was a great recipe. My husband rated this one of my top ten meals I have made for dinner! :)Read more
recipe Spring Green Risotto
M. Littlestown, PA 11-17-2009
Flag

Amazing!
Rated: 5 stars out of 5

I made this risotto for dinner tonight and the only thing I changed was adding a cup of canned mushroom slices with the... asparagus and peas. I served it as a bed for a nice broiled salmon filet - heaven!! Ina, you're the best!!!Read more
recipe Spring Green Risotto
Julia Walnut Creek, CA 11-09-2009
Flag

heavenly
Rated: 5 stars out of 5

I made this last night. I was watching an episode of barefoot this past week and the recipe was slightly different in that it... called for frozen peas and frozen asparagus. so I put the peas and asparugus in the last 10 minutes straight from the freezer. According to Ina, the veggies are already blanched and that turned out to be true. it was the perfect timing. the risotto was very creamy, very light and refreshing due to the lemon. I only needed 1 lemon for the zest (and yes I made sure not to get any white parts). No one should be worried about the fennel being licorice-y. By the time you cook it down it gives it a very sweet taste. I think the keys to this dish are the leeks, lemon, and mascarpone cheese. I think I ended up cutting back on the salt a bit. It was wonderful. makes about 6 heavenly servings. leftovers stay nice and creamy too.Read more