Spring Vegetable Risotto
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