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Ingredients
- 1 1/2 tablespoons good olive oil
- 1 1/2 tablespoons unsalted butter
- 3 cups chopped leeks white and light green parts (2 leeks)
- 1 cup chopped fennel
- 1 1/2 cups Arborio rice
- 2/3 cup dry white wine
- 4 cups to 5simmering gluten-free organic free-range Pacific brand chicken broth or preferably homemade. Yes most broths have gluten/wheat in them! Check your labels. I have used gluten free Pacific stocks for years. They carry it at HEB and Whole Foods., or vegetable
- 1 pound thin asparagus
- 10 ounces frozen peas defrosted, or 1 1/2 cups shelled fresh peas
- 8 ounces frozen artichoke hearts defrosted
- 1 tablespoon freshly grated lemon zest 2 lemons
- Kosher salt and freshly ground black pepper
- 1/3 cup mascarpone cheese preferably Italian
- 1/2 cup freshly grated Parmesan cheese plus extra for serving
- 2 tablespoons freshly squeezed lemon juice
- 3 tablespoons minced fresh chives plus extra for serving
Ingredients
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Instructions
- 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-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, artichokes, lemon zest.
- Season with 1 tablespoon salt, and 1 1/2 teaspoons 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 mascarpone, Parmesan cheese, lemon juice and chives.
- Serve hot with a sprinkling of chives and more Parmesan cheese.
Recipe Notes
Read more at: http://www.foodnetwork.com/recipes/ina-garten/spring-green-risotto-with-artichokes-recipe.html?oc=linkback
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