Spring Green Risotto

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Like many of her recipes, it was easy to follow. I really like roasted asparagus so used that instead. The bright lemon flavor still came through even though I used little less. It's a dish that I'll definitely make again!

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I have been cooking with Ina for years. This is just another example of her absolutely right on recipes. I followed it exactly as she made it on tv (including frozen asparagus. I have never bought frozen asparagus, and WOW, was it good. I hope you folks at the Food Network know that she is the best chef, cook, personality that you have. Give her anything she wants - just keep her fabulous food coming.

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This is such a tasty, nearly meatless (chicken broth dish. I would also serve it as a side dish with fish,

I will make this again, but cut back on the lemon by half, because the amount in the recipe seems to be too much. It overpowered the other flavors. The fennel was so good, I might increase that a bit. Mushrooms sound like a good idea, too.

This recipe makes ALOT! We have neighbors who just had a baby. I think they will appreciate the leftovers!

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Followed this recipe except for: added mushrooms, garlic, store bought chicken stock (low sodium, only used lemon zest, reduced marscapone to 1 heaping TBL and halved the parm. cheese amount. Was a HUGE hit with all members of my family. We enjoyed the "spring" tasting dinner the night before spring started. :

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This was very good the first time I served it. Almost too much lemon but still good. It got even better the next night when I used the leftovers to make Baked Rice Balls. I took a handfull of the risotto, poked a hole in the center and placed a small ball of fresh mozzerella. Then I rolled the ball in an egg wash and then in toasted garlic bread crumbs. I baked them at 425 for about 30 minutes and served them on a bed of arugula with a fig balsamic dressing. It made a beautiful presentation and was delicious.

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I've never made risotto before and my boyfriend and I were amazed at how good this was. I only put in the juice of one lemon instead of 2 and it was just the right amount.

A new favorite in our house :

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This is a great, easy, new risotto I will add to my list of dishes to serve to guests!.So good! I only zested 1 lemon and used 1 tbsp of lemon juice with the mascarpone. I also added about 6 ounces of sliced cremini mushrooms with the fennel and leeks. The mushrooms added a wonderful meaty-ness to the dish. Oh and for one less step, I blanced my asparagus in the simmering chicken stock. I will make this many times over. Thanks Ina!

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Wildly delicious risotto - and full of veggies. I left the salt out until near the end as I was using prepared chicken stock, then just added a little as needed at the end. The mascarpone, lemon and Parmesan are a bright, beautiful flavor combination - and the black pepper adds the perfect amount of heat. You can save your self a pot and add some extra nutrients by blanching the veggies in the boiling chicken stock.

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I'm a risotto lover. This primavera risotto is as lovely as I expected and perfect for this time of year. I went much easier on the citrus zest - actually used lime because I didn't have lemon.

Making your own chicken or vegetable stock makes such a difference. Once you make your own and use it in risotto you'll never be satisfied with storebought again. For this I augmented some storebought organic chicken broth by simmering it with the vegetables, herbs and spices I would normally use when making a chicken stock.

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Fantastic recipe. Next time, I would cut down on the lemon just a tad, as it tended to drown out the other flavors. Takes more like 40 minutes for the risotto to absorb all the stock. Overall, delicious!