Happy Cinco de Mayo!
I’m sharing a very un-Cinco-de-Mayo dish today. Blame it on my recent kitchen issues. I just couldn’t get my act together in time to give you something Mexican for your fiestas.
BUT! I am still sharing a recipe today that I looooooooove. You should totally make it after the margaritas and salsa are all gone.
Risotto has a special place in my heart. It is definitely one of my top five favorite dish types of all time. It’s total comfort food and can be customized a million different ways. This version is my take on what I think a springtime risotto should have goin’ on. Obviously, you can adjust this recipe however you like. I threw in a bunch of spring-y veggies and focused in on the color GREEN. So springy. The resulting risotto was absolutely perfect.
Creamy, cheesy, and full of springtime flavors. A total fiesta in your mouth.
Springtime Risotto with Leeks, Snap Peas, & Roasted Asparagus
(makes 6 servings)
1 tablespoon olive oil
2 tablespoons butter
1 shallot, finely minced
3 garlic cloves, finely minced
2 large leeks, cleaned well and sliced
1 cup Arborio rice
1 cup dry white wine
4 cups vegetable broth, warmed
Juice and zest of 1 lemon
¼ cup grated parmesan cheese
3 tablespoons mascarpone cheese
1½ cups fresh snap peas, cleaned
1 cup frozen peas
1 bunch of asparagus, roasted and cut into 2-in pieces
Fresh basil, chives, or parsley, for garnish
White truffle oil, for finishing (optional)
1. Melt the olive oil and butter together in a large pot. Add the shallots and garlic and sauté over medium heat until soft and fragrant, about 3 minutes. Add the leeks and cook for another 5-6 minutes, or until softened. Increase the heat slightly and add the rice.
2. Toast the rice for a couple minutes and then add the wine. Cook, stirring frequently, until the wine is mostly evaporated. Reduce the heat and slowly add the stock, a half cup at a time, stirring well after each addition. After each batch of stock is added, allow the risotto to simmer for about 5 minutes before adding more stock. It’s a gradual process. You want to give the rice enough time to fully absorb the stock. This lends to a creamy, tender texture.
3. Once all the stock has been added, the rice should be cooked through and creamy. Add the snap peas, cover the pan, and cook for 5 minutes or until the snap peas are steamed and tender. Add the zest and juice of the lemon and the cheeses, stirring well to incorporate. Finally, add the frozen peas and roasted asparagus and cook until just heated through, about 2 minutes. Garnish with additional parmesan cheese and fresh herbs. Drizzle with white truffle oil, if desired. Serve immediately.