Spring Green Risotto

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The complexity and balance of this dish was AMAZING. I followed the recipe exactly as stated, except that I delayed the asparagus/peas/zest/etc. step until the rice was pretty much as tender as I wanted. I took it off the heat as soon as the veggies were heated through. We were so enamoured with this recipe that we decided to do Giada's brown butter lobster risotto the next week (lobster tails went on sale. The risotto was not nearly as flavorful and I found myself rescuing it with as much of Ina's flavors that I still had on hand (marscopone and lemon mixture. Yum. It was incredibly good, but we missed the fennel, leeks and the white wine. Who knew we liked fennel?

Bottom line, We've decided that the best risotto will likely be Ina's Spring Green Risotto with added lobster tail. In any case, each and every ingredient posted on this recipe adds a lovely element to the dish so if possible don't leave anything out. Adding the lobster meat takes it over the top.

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This how I did mine and it was delicious:
I used one leak only, about 1 and a 1/2 cup.
Used the fennel.
Used 1/3 cup of sherry instead of white wine.
1 tablespoon lemon zest is not the zest of 2 lemons, rather the zest of 1/2 big lemon.
used cream cheese instead of mascapone.
Used 16 ounces of frozen peas only and put them right in there when they were still frozen about 2/3 of the way through.
Used and needed the recommended amount of chicken stock.

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I'm a huge fan of risottos and this one is perfect for spring. I did make a few minor modifications, some based on other reviews. 1. I couldnt find fennel at my local store (should have gone to Whole Foods, 2. I used one lemon instead of 2, 3. I skipped the marcapone and just used a little extra butter at the end when mixing it up, 4. I blanched the asaparagus but didnt add them or the peas until mixing time. Very creamy and delicious. Good balance of the tartness with the lemon. I will definitely make this one again, hopefully with fennel next time.

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Just viewed the show on TV and she used frozen peas and asparagus and added them while they were still frozen which appears make this recipe much simpler to prepare. I plan to try this risotto this week and am glad I got to see it made today. I will give it five stars without trying it first because everything Ina makes is delicious.

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Once again Ina has taken a daunting process, making risotto, and simplified it so that anyone can make it! I've made this several times now and have found that cutting back to 1 1/2 TBSP of lemon juice gave it just the right amount of lemon flavor. I also omit the step of blanching the asparagus, I like it with a little crunch and it cooks just enough while finishing the recipe. I've made it with and without the mascarpone and both ways are delicious. For the wine, I've tried Pinot Grigio and Chardonnay-- definitely prefer the Pinot Grigio - go with a good one like Santa Margherita, some stores sell it in half bottles. I'm going to freeze a small portion just to see how it fares in the freezer, it would be a great last minute side dish!! Thanks Ina!!

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I made this last night - absolutely delicious. Instead of blanching the asparagus, I microwaved the diagonal cut pieces for about 3 minutes (saved a pot on the stove. Also, I did not add the mascarpone since I didn't have it on hand, and I really don't think it's necessary (although I'm sure it would be an indulgent touch. In my opinion, the lemon zest and lemon juice add a wonderful dimension to this fresh spring risotto - without the lemon, it would not "sing" like it does. Ina talks a lot about "depth of flavor". Now I know what she means - this recipe definitely has it. I will absolutely make this again. Thanks, Ina! You really are amazing - I love your recipes - very homey, earthy, and simple, yet so very elegant and delicious.

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I only put leaks and peas in my batch, but added 1 1/2 diced cooked chicken breasts. I put the zest of one lemon in and not 2, and did not add the lemon juice. Even with my modifications, the taste of lemon was still overwhelming. For me and my husband,we'd rather enjoy the creamy texture and not a kick of lemon. It's like the texture and the sour bite were battling each other in every bite. I'll definitely make it again but with NO lemons.

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I made this last night, and my husband and I both loved it. As with many of Ina's recipes, this one was a bit labor intensive but totally worth it. I followed the recipe exactly. Definitely will make this again. It's a keeper!

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Making risotto is labor intensive, but this is SO worth the effort. Delicious and my husband raved over it. The lemon makes it so bright and refreshing - don't skimp on the zest or use bottled lemon juice. Other notes: blanched the asparagus ahead of time so I wouldn't be messing with it while stirring the risotto and didn't add the asparagus or peas until the end of the cooking process. I think if you pre-blanch the asparagus and add it too early to the risotto it would overcook. Also, skipped the creme fraiche. The risotto starch makes such a creamy sauce anyway didn't think it was worth the expense or extra calories to add creme fraiche. Did use the green onions but they didn't add much would skip them next time. Served with a simple salad of arugula dressed with lemon, EVOO, salt, and parmesan. This is a definite keeper. Next time I will add some preserved lemon at the end - I'm salivating just thinking about it. Another idea - if you are lucky enough to have leftovers - make pan sauteed risotto cakes and top them with a soft fried egg.

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absolutely LOVE this risotto. It doesn't need the mascarpone -- the rice comes out super creamy as is, but it is an indulgent touch!