Spring Green Risotto

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Our family really enjoyed this. I cut the recipe in half and used it more as a side dish. I took another reviewer's suggestion and used cream cheese and sour cream instead of the mascarpone. The next time I make this I will be using either the lemon zest of the lemon juice because it was a little overpowering. Definitely will be making this one again.

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I just finished eating the Spring Green Risotto and it was amazing. This is the first time I've succeeded in making a delicious risotto. My boyfriend is a meat and potatoes kind of guy, but he absolutely loved this recipe. He gave it 4 1/2 stars out of 5. I did not use any of the lemon zest and reduced the recipe by half to make two servings. I also used fresh asparagus, but instead of blanching them, I used Ina's oven roasted asparagus recipe and added it to the risotto. I cut the asparagus spears into fourths with salt, pepper, and olive oil and cooked them for just ten minutes at 400 degrees. Thank you Ina! You've given me the confidence to add risotto to my dinner repertoire.

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I love making risotto and this is one of the best recipes I've tried! I'm not the hugest fennel fan, but it is wonderful in this recipe? the way it is prepared softens the black licorice flavor and it adds a sweet bite. Awesome recipe!

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I would say the serving quantities are a bit off - this was an absolutely huge amount of risotto! I made risotto cakes with the leftovers (also yummy!
For experienced risotto makers, you probably know to use a large pot. If this is your first time making risotto, I recommend that you use the biggest heavy-bottomed pot you have. The recipe is delicious, and quite easy.

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This was so good! I made this, along with some spicy seared scallops, for dinner last night and me, my husband, and his friend were all impressed!! I don't think I made any changes other than: I used a mixture of cream cheese and goat cheese that I had leftover (from stuffed dates instead of the mascarpone, and I don't really care for cruncy asparagus, so I blanched it for about 6 minutes. It was perfect! This was one of my husband's favorites EVER, and that is saying something because I make new stuff all the time! This will definately be made again, probably the next time I have company! So impressive!!!

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I read the reviews very carefully so I made a few adjustments. I didn't have mascarpone cheese, but I made my own substitute of 8 oz. cream cheese, 2 Tbsp. sour cream (not lite and 1/4 cup heavy whipping cream. It worked like a charm! I did blanch the asparagus for only 2 minutes and cold shocked them.
The asparagus were added to the risotto only in the last 3 minutes-- there is nothing worse than overcooked asparagus. I also used only one lemon and I did omit the fennel because we just don't like it. It was a beautiful dish and a nice change to eat vegetarian. I'd definitely make this again.

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Ina is the BEST ever! I was hesitant about this dish because of the fennel- I'm not a fan of the black licorice flavor. It turns out, I had no reason to worry- the flavors were so wonderful together! Seriously, this risotto was AMAZING!!!!! My husband and I couldn't get enough of it, and neither could my 1 year old!!! I can't wait to make it for friends! Thanks for another phenomenal dish, Ina!!!

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Like eveything that Ina do. I had made this dish more than 10 times, and we love.

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Just got done making this dish and it came out deliciously perfect! The flavor is wonderful. Thank you so much for the recipe! I would love more risotto recipes :

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I've never made risotto before but I saw it on BC twice and decided I'd give it a try. The flavor was wonderful. The lemon zest added a really fresh clean finish. The cheeses made the dish very rich ? I could only eat about half a portion (I?ll finish that off later. I did over cook the asparagus but that's just something I'll have to watch out for next time.

A tip for anyone trying this, make sure you cook it on medium to medium high heat. I started out on high and then realized the chicken stock was evaporating faster than the risotto was absorbing it. Had I continued with that, I?d have run out of stock and the rice wouldn?t have been tender.