Thursday, March 17, 2011
Spring Green Risotto
Need something green for St. Patty's Day? Although this risotto isn't completely green, it's studded with green veggies and is the perfect one pot dish that will put you in the mood for spring. I absolutely love risottos and this one sure didn't disappoint. I loved the combination of the veggies and the lemon. The lemon seemed to bring out their flavor as well as lighten it up a little. I also liked the creamy smooth texture created by adding the cream cheese at the end. We ate this as a main dish, but you could also serve it as a beautiful side with ham or grilled chicken.
Spring Green Risotto
5 cups chicken broth or stock
1 1/2 Tbsp. olive oil
2 shallots, minced
1 1/2 cups Arborio rice
2/3 cup dry white wine
1 lb. asparagus (thin spears), cut into 1-inch pieces and tough ends discarded
10 oz. frozen peas, thawed (or 1½ cups shelled fresh peas)
1/2 Tbsp. freshly grated lemon zest
2 tsp. salt
1 tsp. pepper
2 Tbsp. freshly squeezed lemon juice
2 oz. cream cheese (original recipe actually called for 1/3 cup mascarpone cheese)
1/2 cup freshly grated Parmesan cheese, plus extra for serving
3 tbsp. minced fresh chives
In a medium saucepan, heat the chicken broth or stock over medium heat until simmering. Reduce the heat to medium-low, keeping the stock warm.
Heat the olive oil in a large sauté pan over medium heat. Add the shallots to the pan and sauté for 5-7 minutes, until tender. Add the rice to the pan and stir to coat well with the oil and butter, cooking for about 1 minute. Add the white wine and simmer over medium-low heat, stirring constantly, until most of the wine has been absorbed. Add the chicken stock, about 1/2 cup at a time, stirring almost constantly and waiting for the stock to be absorbed before adding more.
Meanwhile, blanch the asparagus in boiling water for about 1 minute (longer for thicker spears). Drain and rinse immediately with cold water to stop cooking. (If using fresh peas, blanch them in boiling water for a few minutes as well.)
When the risotto has been cooking for 20 minutes, add the asparagus and peas to the risotto. Stir in the lemon zest, salt and pepper. Continue cooking and adding stock, stirring almost constantly, until the rice is tender but still firm. The entire process should take about 25-30 minutes.
When the risotto is done, remove the pan from the heat. Mix in the lemon juice, cream cheese/mascarpone, Parmesan and chives. Stir until the cheeses are melted in and the risotto is creamy. Serve immediately with additional Parmesan, if desired.
SOURCE:Barefoot Contessa Back to Basics via Annie's Eats
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