Let’s face it. There are some dishes that I will never make during the week (at least, not as long as I’m gainfully employed full time). Roasts (unless they’re hanging out in the crockpot). Yeast bread. Short ribs. Let’s add risotto to that list.
It’s not like any of these foods are particularly hard to make; they’re just time consuming. And since we’d rather not sit down to dinner at 8 p.m., I’ve just accepted the fact that some things are better saved for the weekend, when I can take my time and make a complete mess in my kitchen. In fact, that’s one of my favorite ways to spend a Saturday afternoon, especially if the weather isn’t the greatest.
I’d had my eye on this recipe ever since Annie posted it, oh, FOUR years ago. I kept waiting for that magical moment when asparagus, leeks AND peas would all show up in my CSA delivery at the same time. No such luck. I finally decided that I’d just suck it up and buy the veggies I needed. Except that I refuse to pay almost three dollars for a tiny clamshell of chives, so I decided to use green onions instead. Which I forgot to add when I finished the risotto. Oh well. Such is life.
Whenever I make risotto, I do my best to have things chopped and prepped before I get going, which makes it easier to focus on stirring the pot. I rinsed the leeks, blanched the asparagus, shredded the cheese and measured out the frozen peas first. That way, I can give the risotto the attention that it deserves. (It’s such a needy dish… “Stir! Constantly!” Ha.)
I was a little short on the amount of asparagus (because we had been roasting it for dinner), which worked out okay, since Andy didn’t love the texture of the asparagus in the risotto. I did add extra lemon juice to cut the richness of the cream cheese. Next time, I think I’ll omit the cream cheese altogether – we thought that it was rich and creamy enough with just the Parmesan cheese. All in all though, it was an afternoon well spent.
Spring Green Risotto
5 cups chicken or vegetable stock (I used a combination.)
1 1/2 tablespoons olive oil
1 1/2 tablespoons butter
2 shallots, minced
3 cups chopped leeks, rinsed and spun dry
1 1/2 cups medium-grain rice
2/3 cup dry white wine (I used my favorite wine, mostly because it’s what I have on hand most often.)
1 lb. asparagus spears, woody ends removed
10 ounces frozen peas
zest of one lemon
2 tablespoons lemon juice
1/2 cup grated Parmesan cheese, plus extra for garnish if desired (We forgot about that…oops.)
1/3 cup cream cheese, optional (I’ll leave this out next time, but that’s just me.)
salt and freshly ground pepper
In a medium saucepan, bring the stock to a simmer over medium heat. Turn the heat down to low and keep the stock warm.
Chop the asparagus into inch-long pieces. Bring a large pot of salted water to a boil and blanch the asparagus until it’s crisp-tender, about 5 minutes. Immediately drain the asparagus and place it in an ice bath to stop the cooking. Once the asparagus has cooled, drain it and set it aside.
Meanwhile, melt the butter and olive oil together in a large pan (I use my stainless steel Dutch oven because I don’t have a saute pan that I love). Saute the shallots and leeks until they are tender, about 7 minutes. Add the rice to the leek/shallot mixture and cook for about a minute, stirring to coat the rice with the butter and olive oil. Add the wine to the pan and cook, stirring constantly, until the liquid is almost all absorbed.
Ladle two scoops of stock from the saucepan into the pan with the rice and cook, stirring constantly, until the liquid has absorbed into the rice. Continue adding the broth, two scoops at a time, cooking and stirring until the liquid is almost absorbed before adding more stock. When the rice has been cooking for about 15 minutes, add the cooked asparagus to the rice. Stir in the lemon zest and the frozen peas. Continue to add stock and cook the rice until it is creamy and tender but still slightly firm.
Remove the pan from the heat. Stir in the lemon juice, Parmesan cheese and cream cheese (if using). Stir until the cheese melts and the risotto is creamy. Taste the risotto and then season with salt and pepper as desired.
Serve warm, garnished with Parmesan if desired.
As seen on Annie’s Eats, originally adapted from Ina Garten’s Barefoot Contessa Back to Basics.
Click here for a printable version.