For this recipe, I start with sauteed leeks and fennel, then add Arborio rice, white wine and simmering chicken stock, gradually adding more stock as the rice cooks. A quick addition of lemon zest, lemon juice, mascarpone, Parmesan cheese and fresh chives, and you’ve got a delicious dinner the whole family will love. Once you’ve made this recipe a few times and you have the technique down, risotto will be easy to whip up after a busy day. Just turn on some good music, pour a glass of wine and unwind as you stir.
| Level: | Easy |
| Total: | 45 min |
| Prep: | 15 min |
| Cook: | 30 min |
| Yield: | 4 servings |
Ingredients
- 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 cup chopped fennel
- 1 1/2 cups Arborio rice
- 2/3 cup dry white wine
- 4 to 5 cups simmering chicken 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, preferably Italian
- 1/2 cup freshly grated Parmesan cheese, plus extra for serving
- 3 tablespoons minced fresh chives, plus extra for serving
Instructions
- Heat the olive oil and butter in a medium saucepan over medium heat. 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. Add the white wine and simmer over low heat, stirring constantly, until most of the wine has been absorbed. 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.
- Meanwhile, cut the asparagus diagonally in 1 1/2-inch lengths and discard the tough ends. 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.)
- When the risotto has been cooking for 15 minutes, drain the asparagus and add it to the risotto with the peas, lemon zest, 2 teaspoons salt and 1 teaspoon pepper. Continue cooking and adding stock, stirring almost constantly, until the rice is tender but still firm.
- 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 and chives. Set aside off the heat for a few minutes, sprinkle with salt and pepper, and serve hot with a sprinkling of chives and more Parmesan cheese.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 740 |
| Total Fat | 25 g |
| Saturated Fat | 11 g |
| Carbohydrates | 96 g |
| Dietary Fiber | 10 g |
| Sugar | 14 g |
| Protein | 27 g |
| Cholesterol | 51 mg |
| Sodium | 1619 mg |
Reviews
So yummy! Love to make it for a big group of friends. The spring green veggies are perfect.
I thought this was delicious. My kids did not.
I have been making this dish for years and it never disappoints. I love risotto and this is one of the best recipes I’ve found. It is time consuming because of the prep. Just sip on the white wine you’re using and stir, stir, stir.
Perfect balance of creamy & lemony deliciousness. Ina you’re the best!!!
I made this risotto tonight and it was AMAZING! I made it as written; no adjustments of ingredients. It’s a little bit of prep but totally worth it. I served it with sautéed shrimp in Meyer lemon olive oil with lemon juice and fresh herbs. For those who have not made risotto before, it’s not hard; just time consuming. So, maybe this is a weekend dinner for you. Either way, try it! You won’t be disappointed.
Amazing. The leeks and fennel give it great flavor.
Great flavours, easy to make
Delicious !! I make this for my family all the time !!