Oh, hello there. I thought I’d share a favorite recipe with you just in time for spring. I added cooked shrimp to this at the end, but feel free to omit for a vegetarian option. Or, swap it out for some cooked lobster or crab, if you like – would be yum. This risotto comes together in about 30 minutes start to finish, and oddly enough, I find it to be a relaxing dish to make after a long day.
Just the Tip | Inspired by Ina Garten
Serves 4 as main course, 8 as side dish
1 1/2 tbsp olive oil
1 1/2 tbsp butter
2 leeks, cleaned and chopped
1 bulb fennel, chopped (save some fronds for garnish)
1 1/2 cups Arborio rice
2/3 cup dry white wine or vermouth
6-8 cups simmering vegetable or chicken stock
1 pound thin asparagus, trimmed and cut into 2″ pieces on a diagonal
10 ounces frozen peas
zest of 2 lemons or limes
Kosher salt and freshly ground black pepper
juice of 1/2 lemon or lime
1/3 cup mascarpone cheese
1/2 cup freshly grated Parmesan
- Simmer the broth in a small saucepan.
- Heat the olive oil and butter in a medium saucepan over medium heat. Saute the leeks and fennel for about 5 minutes, until tender. Add the Arborio rice and stir for a minute to coat. Add the white wine, allow to absorb a bit, then start adding the broth, 2 ladles at a time, stirring very frequently and waiting for the broth to absorb before adding 2 more ladles. and simmer over low heat, stirring constantly, until most of the wine has been absorbed. This process will take 25 to 30 minutes.
- After about 15 minutes of adding broth, blanch the asparagus for a minute or two in a small pot of salted boiling water, drain, and add to the risotto pot along with the peas and lemon/lime zest. Season with salt and pepper to taste and and continue adding broth until rice is tender but firm.
- When the risotto is done, turn off the heat and stir in the cooked shrimp, mascarpone, parmesan, and lemon/lime juice. Season to taste with salt and pepper and serve.