SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Spring Green Risotto

Makes: 4 to 6 servings Yield: 4 dinner or 6 appetizer servings
Start to Finish 55 mins
Spring Green Risotto
  • 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 - 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

1. Heat 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 oil, butter, and vegetables. 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.

2. Meanwhile, cut asparagus diagonally in 1-1/2-inch lengths and discard 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 the boiling water for a few minutes until the starchiness is gone.)

3. When risotto has been cooked for 15 minutes, drain the asparagus and add to the risotto with the peas, lemon zest, 2 teaspoons salt, and 1 teaspoon pepper. Continue cooking and adding stock, stirring almost constantly, until rice is tender but still firm.

4. Whisk the lemon juice and mascarpone together in a small bowl. When the risotto is done, turn off heat and stir in the mascarpone mixture plus the Parmesan cheese and chives. Set aside off heat for a few minutes, sprinkle with salt and pepper, and serve hot with a sprinkling of chives and more Parmesan cheese. Makes 4 dinner/6 appetizers servings.

Nutrition Facts (Spring Green Risotto)
  • Servings Per Recipe 4,
  • cal. (kcal) 670,
  • Fat, total (g) 24,
  • chol. (mg) 51,
  • sat. fat (g) 11,
  • carb. (g) 88,
  • Monounsaturated fat (g) 10,
  • Polyunsaturated fat (g) 2,
  • fiber (g) 7,
  • sugar (g) 12,
  • pro. (g) 25,
  • vit. A (IU) 3256,
  • vit. C (mg) 34,
  • Thiamin (mg) 1,
  • Riboflavin (mg) 0,
  • Niacin (mg) 8,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 226,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 735,
  • Potassium (mg) 751,
  • calcium (mg) 212,
  • iron (mg) 7,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe