Risotto Primavera Recipe

Risotto Primavera Recipe Risotto Primavera with asparagus and peas from the freezer. So, right into the pan, three cups of leeks, about a cup of fennel. I’ll just sauté the fennel and leeks until they’re tender and just before they start to brown, it should take about five to seven minutes. Another thing that I keep in the freezer all of the time I have to say as my one weakness is home made chicken stock. I think it makes all the difference in the world. If you do not have it, use a canned chicken stock but it really makes a difference. I’m just saying, it has great depth of flavor that it brings to soups, stews, I’m going to heat up about six cups. So, the first thing I need is Arborio rice. This is a special kind of Italian rice but it’s just a right amount of starch in it. So, I need one and ½ cups. I’m just going to put it right into the vegetables and it’s important to cook it for a minute, I want to coat each grain with butter and oil. So make sure it’s really well coated because otherwise the Risotto will get all get all sticky. You do not want a sticky Risotto. We’re going to add lots of dried white wine. About two thirds of a cup of white wine, fantastic. You just like the wine get absorbed, it’ll just take a minute. So, the chicken stock is simmering away, it’s going to add just enough, about two little ladles full and cook the risotto until it is just about absorbed and then add more chicken stock. This whole process is going to take about 20 minutes. Actually, I find making risotto kind of therapeutic at the end of a long day. All I have to do is stand here and stir. It’s just gets a little bit dry and then you put two more ladles of stock in and just let it simmer away. So, I’ve got a pan of asparagus and ten ounces of peas. Okay now, this is a frozen peas. You don’t want those tiny little peas and you want bigger peas. Right there and just give it a stir and that’s a really good dinner, isn’t it? About a tablespoon of fresh lemon zest and just put it right in, a little richness with mascarpone, about a third of the cup. Some fresh lemon juice, just a big squeeze, a couple of tablespoons and of course parmesan cheese, you can’t have risotto without parmesan, about a quarter of a cup of parmesan cheese. I already have it grated. I grated it in the food processor. Just stir it all in, and walah! Diner is ready. This looks fantastic. I’m just going to taste just to make sure it’s really great, just a little. That’s good Risotto. You really taste the vegetables and the lemon really, gives it a wonderful flavor of parmesan and a little bit of mascarpone. So, that’s dinner ready.