Spring Vegetable Risotto
serves
4-6
For
the Herb Garnish
2
Tablespoons minced fresh flat-leaf parsley
2
Tablespoons minced fresh chives
1/2
teaspoon finely grated lemon zest
For
the Risotto
5
Tablespoons unsalted butter, divided
1
pound asparagus, peeled, trimmed and spears cut on bias into 1/2-inch thick
pieces
1/2
cup frozen peas
1
medium leek, white and light green parts halved lengthwise, washed, and sliced
thin, about 2 cups
2
medium shallots, finely chopped
2
medium garlic cloves
1/2
teaspoon kosher salt
1/2
teaspoon freshly ground black pepper
1
1/2 cups Arborio rice
1
cup white wine
4-5
cups hot chicken broth
3/4
cup ( about 1 1/2 ounces) freshly grated Parmesan cheese, plus extra for
serving
2
teaspoons freshly squeezed lemon juice
For
the Herb Garnish
In
a small bowl, combine the parsley, chives, and lemon zest; set aside.
For
the Risotto
In
a large Dutch oven or saucepan, heat 1 tablespoon of the butter over medium
heat. When foaming subsides, add
asparagus and 1/4 cup water. Cook,
stirring occasionally, until water has evaporated and asparagus is
crisp-tender, about 4-6 minutes. Add the
peas and continue to cook for 1 minute.
Transfer vegetables to a plate and set aside.
In
the same Dutch oven or saucepan, heat 3 tablespoons of the butter over medium
heat. When the foaming subsides, add the
leeks, shallots, garlic, salt, and pepper.
Cook, stirring occasionally, until leeks and shallots are softened,
about 4-5 minutes. Add the rice and
cook, stirring frequently, until grains are translucent around the edges, about
3 minutes. Add the wine and cook,
stirring frequently until fully absorbed, about 2-3 minutes.
When
the wine is fully absorbed, add 3 cups of the hot broth. Simmer, stirring every 3-4 minutes, until the
liquid is absorbed and the bottom of the pan is almost dry, about 12 minutes.
Stir
in 1/2 cup of the hot broth and cook, stirring occasionally, until absorbed,
about 3 minutes; repeat with additional broth 3 or 4 times until rice is al
dente. Off heat, stir in remaining
tablespoon of butter, Parmesan, and lemon juice; gently fold in asparagus and
peas. If desired, add up to 1/4 cup hot
broth to loosen texture of risotto.
Serve immediately, sprinkling each serving with the herb garnish and
passing additional Parmesan separately.
Enjoy!
Source:
Adapted from Cook's Illustrated, May 2008
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