Risotto may seem like an intimidating dish to make but it’s really quite simple, as long as you have patience. It’s also a great “fridge cleaner” to use up bits and bobs that need to be used before being throw away – vegetables, bits of cheese, stocks – these can all be utilized to create a delicious risotto. In the spring, I tend to be a bit more intentional with risotto. It’s a fantastic way to use local spring produce like leeks, asparagus, ramps, peas…which is why I chose this recipe for our May newsletter. Enjoy!
Ingredients
- 1 1/2 tbsp of olive oil
- 1 1/2 tbsp butter
- 3 cups chopped leeks, white and light green parts
- 1 cup chopped fennel
- 1 1/2 cups arborio rice
- 2/3 cup dry white wine
- 4 to 5 cups of simmering vegetable or chicken stock
- 1 pound of asparagus
- 1 1/2 cups fresh peas (or frozen peas, defrosted)
- 1 tbsp grated lemon zest
- Kosher salt & freshly ground black pepper
- 2 tbsps freshly squeezed lemon juice
- 1/2 cup freshly grated parmesan cheese, plus more for serving
- 3 tbsps minced fresh chives, plus more for serving
Method:
- Heat the olive oil and butter in a medium saucepan over medium heat. Add the leeks and fennel and saute for 5 to 7 minutes, until tender. Add the rice and stir for a minute to coat with the vegetables, oil, and butter. Add the white wine and simmer over low heat, stirring constantly, until most of the wine has been absorbed. Add the chicken stock, 2 ladles at a time, stirring almost constantly and waiting for the stock to be absorbed before adding more. This process should take 25 to 30 minutes.
- Meanwhile, cut the asparagus diagonally in 1 1/2-inch lengths and discard the tough ends. Blanch in boiling salted water for 4 to 5 minutes, until al dente. Drain and cool immediately in ice water. (If using fresh peas, blanch them in boiling water for a few minutes until the starchiness is gone.)
- When the risotto has been cooking for 15 minutes, drain the asparagus and add it to the risotto with the peas, lemon zest, 2 teaspoons salt, and 1 teaspoon pepper. Continue cooking and adding stock, stirring almost constantly, until the rice is tender but still firm.
- When the risotto is done, turn off the heat and stir in the lemon juice plus the Parmesan cheese and chives. Set aside, off the heat, for a few minutes, sprinkle with salt and pepper, and serve hot with a sprinkling of chives and more Parmesan cheese.
If you try this recipe, let me know what you think of it in the comments!