An Italian favorite that is much easier to make then you think - Ina Garten's (The Barefoot Contessa) way.
Provided by Manami
Categories Medium Grain Rice
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- To prep, discard the tough ends of the asparagus and cut the tips diagonally in 1 1/2-inch lengths.
- Blanch in boiling salted water for 4 to 5 minutes, until tender.
- Drain and cool immediately in ice water.
- Heat the olive oil and butter (or margarine, if using) in a medium saucepan over medium heat.
- Add the leeks and fennel and sauté for 5 to 7 minutes, until tender.
- Add rice and stir for a minute to coat with the oil and butter.
- Add white wine and simmer over low heat, stirring constantly, until most of the wine has been absorbed.
- Add the stock, two ladles at a time, stirring almost constantly and waiting for the stock to be absorbed before adding more.
- The whole cooking process will take 25 to 30 minutes.
- When the risotto has been cooking for 15 minutes, drain the asparagus and add to the risotto with the peas, lemon zest, 2 teaspoons of 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.
- Allow to sit off the heat for a few minutes, sprinkle with salt and pepper to taste, and serve hot with a sprinkling of chives and more Parmesan cheese.
- Gustare!
Nutrition Facts : Calories 603.4, Fat 15.5, SaturatedFat 6.3, Cholesterol 22.4, Sodium 369.9, Carbohydrate 89.7, Fiber 9.8, Sugar 9.4, Protein 22.1
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Konika Apu
[email protected]I don't have any spring greens on hand. Can I use another type of greens?
Md. Majharul Islam
[email protected]This recipe seems a bit complicated. I'm not sure if I have the skills to pull it off.
Sonya Simmons
[email protected]I'm not sure about this recipe. I've never had risotto with spring greens before.
shamshad khan
[email protected]This risotto looks absolutely delicious. I can't wait to try it!
Chiedozie Cosmas
[email protected]I'm not a huge fan of risotto, but this recipe has me intrigued. I love the combination of flavors and textures.
Travelitaly
[email protected]This recipe is definitely going on my to-cook list. It looks like the perfect way to celebrate the arrival of spring.
Captain Scarf
[email protected]I love the idea of using spring greens in risotto. It's such a fresh and seasonal way to enjoy this classic dish.
MG SINGLE YT
[email protected]This recipe is a great example of how simple ingredients can come together to create a delicious and memorable dish.
Samir Giri
[email protected]I'm always looking for new risotto recipes, and this one looks like a winner. I'll definitely be trying it soon.
Walter Mccoy
[email protected]I can't wait to try this recipe. It looks so delicious!
KHURAM SIPRA
[email protected]This risotto is a great way to impress your friends and family. It's sure to be a crowd-pleaser.
Sartajahmedlashari
[email protected]I'm so glad I found this recipe. It's a delicious and easy way to enjoy spring greens.
Ace Dority
[email protected]This risotto is the perfect comfort food for a cold spring day.
Biodun Adesina
[email protected]I love the bright green color of this risotto. It's so cheerful and inviting.
farhantahir farhantahir
[email protected]This recipe is a great way to use up leftover spring greens. I had a bunch of kale and spinach that I needed to use up, and this risotto was the perfect solution.
Kihon Ray
[email protected]I followed the recipe exactly and the risotto turned out perfectly. The rice was cooked al dente and the flavors were well-balanced.
Sonam Yangchen
[email protected]This risotto was a hit with my family. Even my picky kids loved it! It's definitely going into my regular dinner rotation.
Kali Kubisiak
[email protected]I'm not usually a fan of risotto, but this recipe changed my mind. The addition of spring greens and lemon zest gave it a bright and refreshing flavor that I loved.
Allah Dita
[email protected]Ina Garten's Spring Green Risotto is a keeper! The recipe was easy to follow and the result was a delicious and vibrant dish that was perfect for a spring dinner party.
Rosalynn Littlewolfe
[email protected]This risotto was a delightful culinary journey that tantalized my taste buds. The combination of fresh spring greens, creamy Arborio rice, and tangy lemon zest created a symphony of flavors that left me craving for more.