GREEN RISOTTO
Green Risotto
Inspired by Ina Garten's Spring Green Risotto
- 3 tablespoons butter
- 1 1/2 cups Arborio rice
- 2/3 cup dry white wine
- 32 oz of chicken stock
- 1 1/2 cup frozen asparagus (tips and stems)
- 1 1/2 cup frozen peas
- 2 t salt
- 1 t pepper
- 1/3 cup marscapone cheese
- 2 t lemon juice + zest
Method:
Heat the butter in a medium saucepan over medium heat. Add the rice and stir for a minute to coat with the butter. Add the white wine and simmer over low heat, stirring constantly, until most of the wine has been absorbed. Next pour a bit of the chicken stock in at a time, stirring almost constantly and waiting for the stock to be absorbed before adding more. This process should take 25 to 30 minutes.
Once the risotto has been cooking for 15 minutes, take the asparagus and peas and add them to the risotto. Next add lemon zest, 2 teaspoons salt, and 1 teaspoon pepper. Continue cooking and adding stock, stirring almost constantly, until the rice is tender but still firm.
Whisk the lemon juice and mascarpone together in a small bowl. When the risotto is done, turn off the heat and stir in the mascarpone cheese. Set aside, off the heat, for a few minutes. Sprinkle with salt and pepper. Serve hot and enjoy!
Once the risotto has been cooking for 15 minutes, take the asparagus and peas and add them to the risotto. Next add lemon zest, 2 teaspoons salt, and 1 teaspoon pepper. Continue cooking and adding stock, stirring almost constantly, until the rice is tender but still firm.
Whisk the lemon juice and mascarpone together in a small bowl. When the risotto is done, turn off the heat and stir in the mascarpone cheese. Set aside, off the heat, for a few minutes. Sprinkle with salt and pepper. Serve hot and enjoy!
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