Spring Green Risotto With Artichokes
I’ve made Risotto before and it’s such comfy food and so delicious. This recipe from Ina Garten at Food Network is one of my favs! Recipe courtesy of Ina Garten at Food Network
Ingredients
  • 1 1/2tablespoons good olive oil
  • 1 1/2tablespoons unsalted butter
  • 3cups chopped leekswhite and light green parts (2 leeks)
  • 1cup chopped fennel
  • 1 1/2cups Arborio rice
  • 2/3cup dry white wine
  • 4cups to 5simmering gluten-free organic free-range Pacific brand chicken broth or preferably homemade. Yesmost 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
  • 1pound thin asparagus
  • 10ounces frozen peasdefrosted, or 1 1/2 cups shelled fresh peas
  • 8ounces frozen artichoke heartsdefrosted
  • 1tablespoon freshly grated lemon zest2 lemons
  • Kosher salt and freshly ground black pepper
  • 1/3cup mascarpone cheesepreferably Italian
  • 1/2cup freshly grated Parmesan cheeseplus extra for serving
  • 2tablespoons freshly squeezed lemon juice
  • 3tablespoons minced fresh chivesplus extra for serving
Instructions
  1. Heat the olive oil and butter in a medium saucepan over medium heat.
  2. 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.
  3. Add the white wine and simmer over low heat, stirring constantly, until most of the wine has been absorbed.
  4. 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.
  5. Meanwhile, cut the asparagus diagonally in 1-inch lengths and discard the tough ends.
  6. 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.)
  7. When the risotto has been cooking for 15 minutes, drain the asparagus and add it to the risotto with the peas, artichokes, lemon zest.
  8. Season with 1 tablespoon salt, and 1 1/2 teaspoons pepper.
  9. Continue cooking and adding stock, stirring almost constantly, until the rice is tender but still firm.
  10. When the risotto is done, turn off the heat and stir in the mascarpone, Parmesan cheese, lemon juice and chives.
  11. 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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