Spring Green Risotto

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This dish reminds you of everything spring stands for. It is soooo yummy. You have to make yourself stop eating it. It is delicious!!

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Easy dish if you plan ahead. It takes a little while to make but it is well worth it. To anyone who is weary of using fennel, it's very very mild when cooked so try it. Also, I took others advice and only used zest of one lemon. I omitted the mascapone cheese and wine and it was still very very tasty. I will definitely make again.

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Awesome! I don't like fennel, so I add extra leeks and asparagus to make up for it. It's so good.
I've been making this for years and the whole family loves it. :

Note: since I wrote this review, I've tried fennel. It's awesome! Cooked fennel is mild and loses all of the licorice flavor and aroma. So glad I took a chance with it!

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I loved this dish! I don't think the lemon overpowered at all - I used a good Meyer lemon and I think the dish would suffer without it. I blanched the asparagus in the simmering chicken stock (saved a pan and added 16 oz of peas instead of 10 oz. YUM!

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this was not a favorite at all...the overall taste was bland, with a peculiar taste. Constant stirring mushed it a bit, the mascarpone helped but not enough to want to make again.

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Way too much lemon. It overpowered everything. Adding marscapone did not really add enough to the taste or mouth feel to justify the expense. If I had it at home I would use the marscapone, but I wouldn't go out and buy it. I would make this risotto again, but cut the zest to a teaspoon and not spend the money for the marscapone.

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I've made this twice and it is certainly a keeper. I had everything measured out in advance so it came together easily and fast.
LOVED IT!

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This is a fabulous recipe; it was so creamy and scrumptious. I'm not a fennel fan, so eliminated it and didn't have peas on hand. I used leeks and fresh asparagus and it was just perfect.

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It was great! Nice and easy:-

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I loved this recipe! It came out unctuous and delicious. Loved the addition of the lemon zest. It gave it a bright flavor. I made mine using Cook's Illustrated technique for "almost hands free" risotto, as I love risotto but loathe the constant stirring. I couldn't find fennel so left it out, but I bet it would have been even better. Ina uses frozen asparagus on the show, but I prefer fresh when in season.