Risotto Primavera with Shrimp

Risotto Primavera - Just the TipOh, 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.

Risotto Primavera
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

  1. Simmer the broth in a small saucepan.
  2. 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.
  3. 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.
  4. 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.

Risotto Primavera - Just the Tip

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One thought on “Risotto Primavera with Shrimp

  1. Cousin robyn says:

    This looks delish! I’m always looking for quick fix meals

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