Spring Vegetable Risotto
 
 
Makes 4-6 servings
Ingredients
  • 1 pound asparagus, cut diagonally into 1½" pieces
  • 4 cups chicken broth
  • 1½ tablespoons olive oil
  • 1½ tablespoons unsalted butter
  • 2 leeks (white and light green parts only), quartered lengthwise, thinly sliced and rinsed
  • 1 cup diced fennel bulb (reserve fronds)
  • 1½ cups Arborio rice
  • ⅔ cup dry white wine
  • 1½ cups frozen peas, thawed
  • 1 tablespoon finely grated lemon zest
  • 2 tablespoons freshly squeezed lemon juice
  • ⅓ cup mascarpone cheese, room temperature
  • ½ cup grated Asiago cheese
  • sea salt and freshly ground black pepper
Instructions
  1. Prepare a medium bowl of ice water and set aside.
  2. Bring a medium pot of water to a boil. Add asparagus and a pinch of salt and cook, uncovered, for 4 minutes. Transfer asparagus to the prepared ice bath to cool. Drain asparagus and set aside.
  3. In a medium sauce pan, bring broth to a simmer.
  4. Meanwhile, melt olive oil and butter in a large pot over medium heat. Add leeks and fennel and cook, stirring occasionally, until softened, about 7 minutes.
  5. Add Arborio rice; cook, stirring constantly, for 1 minute. Then add wine; cook, stirring constantly, for 1 minute.
  6. Add ½ cup hot broth; simmer, stirring occasionally, until almost absorbed. Continue adding ½ cup hot broth in this manner until rice is tender and mixture is creamy, about 20 minutes.
  7. Add peas, lemon zest and prepared asparagus and cook, stirring occasionally, for 2 minutes.
  8. Meanwhile, in a small bowl, combine the lemon juice and mascarpone cheese and stir until smooth.
  9. Turn off heat and stir in lemon juice and mascarpone cheese mixture and Asiago cheese. Season with salt and pepper to taste.
  10. Top with reserved fennel fronds and serve immediately.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/spring-vegetable-risotto/