Of all my favorite comfort foods, risotto is by far my favorite. Although it is slow to make and requires a lot of attention, I find that it is absolutely always worth it. I also find it to be extremely nurturing. Even though the base is nutritionally inferior white rice, it is slowly infused with hot mineral-rich broth, which releases the starch and makes it extremely nutritionally beneficial and immune supporting. Through in a bunch of veggies and you have yourself a nutritional powerhouse! This vibrant and fresh spring risotto is packed with all those yummy green spring veggies. It is silky and creamy and perfect for a vegetarian main or a hearty side. Enjoy!
Spring Risotto
Serves: 6 servings
Ingredients
- 3 tablespoons unsalted butter or olive oil
- 2 leeks chopped , white and light green parts
- 1½ cups Arborio rice
- ½ cup dry white wine
- 4 to 5 cups simmering chicken or veggie stock, preferably homemade
- 1 pound thin asparagus
- 1½ cups shelled fresh peas
- 2 teaspoons finely chopped Italian (flat-leaf) parsley
- 2 teaspoons finely grated lemon zest
- Kosher salt and freshly ground black pepper
- 2 tablespoons freshly squeezed lemon juice
- ½ teaspoon salt
- fresh ground pepper
- ½ cup freshly grated Parmesan, plus extra for serving
Instructions
- Heat the olive oil or butter in a medium saucepan over medium heat. Add the leeks and saute for 5 to 7 minutes, until tender. Add the rice and stir for a minute to coat.
- 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 30 to 40 minutes.
- Meanwhile, while the risotto is cooking, snap the tough ends off the asparagus and cut them diagonally into 1½-inch lengths Blanch in boiling salted water for 4 to 5 minutes, until al dente. Drain and cool immediately in ice water. Add the fresh peas and blanch for a few minutes until the starchiness is gone and add to ice water with asparagus.
- When the risotto has been cooking for 30 minutes, drain the asparagus and add it to the risotto, as well as lemon zest, salt, and ½ teaspoon pepper. Continue cooking and adding stock, stirring almost constantly, until the rice is tender but still firm. In the last five minutes, add the peas and stir to combine.
- When the risotto is done, turn off the heat and stir in the lemon juice, parsley, and Parmesan cheese. Set aside, off the heat, for a few minutes, season with salt and pepper, and serve hot with more Parmesan cheese.
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