Spring Vegetable Risotto

serves 4-6

For the Herb Garnish

2 Tablespoons minced fresh flat-leaf parsley

2 Tablespoons minced fresh chives

1/2 teaspoon finely grated lemon zest

For the Risotto

5 Tablespoons unsalted butter, divided

1 pound asparagus, peeled, trimmed and spears cut on bias into 1/2-inch thick pieces

1/2 cup frozen peas

1 medium leek, white and light green parts halved lengthwise, washed, and sliced thin, about 2 cups

2 medium shallots, finely chopped

2 medium garlic cloves

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1 1/2 cups Arborio rice

1 cup white wine

4-5 cups hot chicken broth

3/4 cup ( about 1 1/2 ounces) freshly grated Parmesan cheese, plus extra for serving

2 teaspoons freshly squeezed lemon juice

For the Herb Garnish

In a small bowl, combine the parsley, chives, and lemon zest; set aside.

For the Risotto

In a large Dutch oven or saucepan, heat 1 tablespoon of the butter over medium heat.  When foaming subsides, add asparagus and 1/4 cup water.  Cook, stirring occasionally, until water has evaporated and asparagus is crisp-tender, about 4-6 minutes.  Add the peas and continue to cook for 1 minute.  Transfer vegetables to a plate and set aside.

In the same Dutch oven or saucepan, heat 3 tablespoons of the butter over medium heat.  When the foaming subsides, add the leeks, shallots, garlic, salt, and pepper.  Cook, stirring occasionally, until leeks and shallots are softened, about 4-5 minutes.  Add the rice and cook, stirring frequently, until grains are translucent around the edges, about 3 minutes.  Add the wine and cook, stirring frequently until fully absorbed, about 2-3 minutes.

When the wine is fully absorbed, add 3 cups of the hot broth.  Simmer, stirring every 3-4 minutes, until the liquid is absorbed and the bottom of the pan is almost dry, about 12 minutes.

Stir in 1/2 cup of the hot broth and cook, stirring occasionally, until absorbed, about 3 minutes; repeat with additional broth 3 or 4 times until rice is al dente.  Off heat, stir in remaining tablespoon of butter, Parmesan, and lemon juice; gently fold in asparagus and peas.  If desired, add up to 1/4 cup hot broth to loosen texture of risotto.  Serve immediately, sprinkling each serving with the herb garnish and passing additional Parmesan separately.  Enjoy! 

Printed from thegalleygourmet.net