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Spring Vegetable Risotto

7:34 AM, May 7, 2013   |    comments
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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 1/2 cups Arborio rice
2/3 cup dry white wine
4 to 5 cups warm chicken (or vegetable) stock, preferably homemade
1 pound thin asparagus
10 ounces frozen peas, defrosted, or 1 1/2 cups shelled fresh peas
1 tablespoon freshly grated lemon zest (2 lemons)
Kosher salt and freshly ground black pepper
2 tablespoons freshly squeezed lemon juice
1/3 cup mascarpone cheese
1/2 cup freshly grated Parmesan, plus extra for serving
3 tablespoons green onions


Heat the olive oil and butter in a medium-sized saute pan over medium heat. Saute the leeks for 5 to 7 minutes, until tender. Add the rice and stir. Turn down the heat to low. Add the white wine and simmer, stirring constantly, until the wine has been absorbed. Add the chicken or vegetable stock, 2 ladles at a time, stirring constantly and waiting for the stock to be absorbed before adding more. This process should take 25 to 30 minutes.

Meanwhile, take the asparagus spears by the ends and bend gently until it snaps. It will snap where the tough part meets the tender part. Discard the tough ends of the asparagus. Cut the asparagus diagonally in 1 1/2-inch lengths. Blanch in boiling salted water for 4 to 5 minutes. Drain and cool immediately in ice water.

When the risotto has been cooking for 15 minutes, drain the asparagus and add it to the risotto with the peas, green onion, lemon zest, 2 teaspoons salt, and 1 teaspoon pepper. Continue cooking and adding stock, stirring constantly.

Whisk the lemon juice and mascarpone together in a small bowl. When the risotto is done, turn off the heat and stir in the mascarpone mixture plus the Parmesan cheese. Set aside, off the heat, for a few minutes, sprinkle with salt and pepper, and serve hot with a sprinkling of more Parmesan cheese.

Presented by: The Savory and Sweet Truck

Air Date: May 7, 2013

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