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Ina Garten Spring Green Risotto Recipe

Ina Garten Spring Green Risotto Recipe

Are you looking for a fresh, healthy meal? This Ina Garten Spring Green Risotto Recipe is perfect.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Appetizer
Cuisine American
Servings 5
Calories 285 kcal

Ingredients
  

  • 1.5 quarts of simmering chicken stock.
  • 2 tablespoons of good olive oil.
  • 4 tablespoons of unsalted butter.
  • 2 cups of chopped leeks white parts.
  • 1.5 cups of Arborio rice.
  • 1/2 cup of dry white wine.
  • 1 pound of thin asparagus.
  • 10 ounces of frozen peas thawed.
  • 1 cup of freshly grated Parmesan cheese.
  • 3 tablespoons of freshly squeezed lemon juice.
  • 2 teaspoons of kosher salt.
  • 1 teaspoon of black pepper.
  • 1/2 cup of chopped fresh chives.

Instructions
 

Warm the Chicken Stock

  • Place the stock in a small saucepan. Let it simmer over low heat. It must stay hot while you cook.

Sauté the Leeks

  • Melt butter and oil in the pot. Add the chopped leeks to the fat. Sauté them for about five minutes. They should be soft but not brown.

Toast the Arborio Rice

  • Add the rice to the pot. Stir it well to coat with oil. Cook it for just one minute. You will hear a slight clicking sound.

Add the White Wine

  • Pour the wine into the rice. Stir until the rice absorbs the liquid. This adds a nice, deep flavor.

Begin Adding the Stock

  • Add two ladles of hot stock. Stir the rice almost constantly. Wait until the liquid is mostly gone.

Repeat the Stirring Process

  • Add more stock, two ladles at a time. Keep stirring and waiting for absorption. This takes about 20 to 30 minutes.

Prepare the Vegetables

  • Blanch the asparagus in boiling water. Cut them into small, bite-sized pieces. Set them aside for the final step.

Finish with Greens and Cheese

  • Add the asparagus and peas to the rice. Stir in the lemon juice and cheese. The risotto will become very creamy now.

Season and Garnish

  • Add the salt, pepper, and fresh chives. Stir everything together one last time. Serve it while it is hot and fresh.

Notes

  • Use hot stock always. Cold stock stops the cooking process. It makes the rice grains stay hard.
  • Stir the rice often. Stirring releases the starch from the rice. This makes the dish very creamy.
  • Pick the right rice. Only use Arborio or Carnaroli rice. Other rice types will get too mushy.
  • Watch the heat closely. Keep the flame on medium-low. You do not want to burn the bottom.
  • Add lemon at the end. This keeps the green color very bright. It also adds a fresh, zesty kick.
  • Don't overcook the veggies. Keep the asparagus slightly crunchy. It adds a nice texture to the meal.
Keyword Ina Garten Spring Green Risotto Recipe