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.Print
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 shallot, finely minced (or small onion)
- 3 garlic cloves, finely minced
- 2 large leeks, cleaned well and sliced (see note)
- 1 cup arborio rice
- 1 cup dry white wine
- 4 cups vegetable or chicken broth, warmed
- Juice and zest of 1 lemon
- ½ cup grated parmesan cheese, plus more for serving
- 3 tablespoons mascarpone cheese (see note)
- 1 cup fresh snap peas, cleaned
- 1 cup frozen peas
- 1 bunch of asparagus, trimmed and cut into 2-in pieces
- Fresh basil, chives, or parsley, for garnish
- Melt the olive oil and butter together in a large pot or skillet.
- 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.
- Toast the rice for a couple minutes and then add the wine.
- Cook, stirring frequently, until the wine is mostly evaporated.
- Reduce the heat to low 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, stirring frequently, before adding more stock. It’s a gradual process. You want to give the rice enough time to fully absorb the stock while releasing its starch. This lends to a creamy, tender texture. This process will take roughly 20-25 minutes. Don’t rush it! Once all the stock has been added, the rice should be cooked through and creamy.
- Add the snap peas and asparagus, cover the pan, and cook for 5 minutes or until the veggies 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 cook until just heated through, about 2 minutes.
- Garnish with additional parmesan cheese and fresh herbs. Serve immediately.
- To thoroughly clean leeks, rinse with water and then slice into pieces. Place the leek pieces in a bowl of cold water and gently move them around in the water. This will allow all the sand and dirt to sink to the bottom of the bowl while the leeks stay on the surface of the water. Carefully remove the cleaned leeks from the water with a slotted spoon and discard the dirty water.
- You can sub in goat cheese, cream cheese, or even a few splashes of cream for the mascarpone cheese. Anything that will add a little extra creaminess!
- To reheat risotto, I add it back to a pan on the stove and add in another ½ cup of stock or water. Warm it gently over low heat, stirring to incorporate the liquid. This will bring it back to its creamy state!
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Category: risotto
Keywords: springtime risotto, spring veggie risotto, Easter side dish recipes, spring side dishes, risotto with leeks and asparagus