And it's budget-friendly too. I was inspired to make this dish after seeing the Barefoot Contessa rave about it on Food Network. A rice-based, vegetable-packed recipe like this Spring Green Risotto can easily stand-in for a full meal. And this recipe is so good, you can easily use it to entertain--no side dishes neccessary.
My taste-test panel consisted of my parents and my boyfriend, all of whom loved it. Mind you, the latter can be rather picky (as in no seeded vegetables, please). Although I worked up an unexpected sweat while I continuously stirred the risotto and added chicken broth, it was worth it. Plus, if you're like me, you'll find that a more involved recipe yields greater satisfaction. The risotto came out extra creamy (thanks to the ricotta) with a noticeable lemony taste. And don't forget the deliciously green asparagus and peas, which lent beautiful color to the dish. Topped with parmesan, it's a recipe that's going into my keeper file.
Spring Green Risotto
Adapted from Ina Garten's Spring Green Risotto
Ingredients:
1 1/2 tablespoons olive oil
1 1/2 tablespoons butter
3 cups chopped leeks (2 leeks)
1 1/2 cups Arborio rice
2/3 cup dry white wine
4 to 5 cups chicken stock
1 pound thin asparagus (look for it on sale or buy it frozen)
10 ounces frozen peas, defrosted
1 tablespoon freshly grated lemon zest (2 lemons)
Kosher salt and black pepper
2 tablespoons lemon juice
1/3 cup ricotta cheese 1/2 cup grated Parmesan cheese, plus extra for serving
3 tablespoons minced fresh chives, plus some for garnish (optional)
Directions:
I've found it's always best to do your prep work first. We can leave that chopping while doing ten other things to Rachael Ray. Snap the dry ends of the asparagus and slice in to one to one-and-a-half-inch diagonals. That's it if you're using frozen asparagus. If not, blanch them for five minutes in salted boiling water, drain and cool in a bowl of ice water. Then all you have to do is chop the leeks and you're ready to cook.
Heat the olive oil and butter in a medium saucepan over medium heat. Add the leeks and saute for 5 to 7 minutes until tender. Add the rice and stir for a minute. 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.
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.
Whisk the lemon juice and ricotta together in a small bowl. When the risotto is done, turn off the heat and stir in the ricotta mixture 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.
Make this and trust me, you won't regret it.
