Easy Risotto Primavera

This springtime risotto is bright, light and full of seasonal flavors. Walking through the farmers markets, you will notice that all sorts of tender greens have started to make their appearance. How can you incorporate several of these incredible varieties into an easy dish, you wonder? This easy risotto primavera might be the answer!

Ingredients for this Easy Risotto Primavera

In this recipe young leeks, instead of the usual onions, are used as the base of the risotto. As they gently caramelize, they become tender and very sweet. We cook the asparagus separately, to preserve its color and to ensure it is not overcooked.  Shelled, fresh peas are added in the last few minutes. Finally, a generous amount of Parmesan cheese adds creaminess and a squeeze of lemon adds brightness to this wholesome dish. Enjoy this flavor-packed dish for lunch or a light supper!

How to make this Easy Risotto Primavera

Easy Risotto Primavera

 

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A springtime risotto with that is bright, light and full of seasonal flavors!

Author: Marilena Leavitt

Recipe type: Risotto

Cuisine: Italian

Serves: 4

Ingredients

• 1 TBPS. olive oil
• 1 TBSP. butter
• 2 cups leeks, white and light green part, cut into ¼” slices
• 1 cup Arborio rice
• ¼-½ cup dry white wine
• 4 cups good quality chicken stock (kept simmering)
• 8 oz. thin asparagus
• ¾ cup shelled fresh peas (or frozen peas, defrosted)
• 1 tsp sea salt
• ¼ tsp. freshly ground pepper
• -- -- zest of 1 medium lemon
• 1 TBSP. fresh lemon juice
• ½ cup freshly grated Parmigiano Reggiano cheese (plus more for serving)
• 2 TBSP. butter
• 1 TBSP. fresh chives, minced

Instructions

1. In a medium saucepan, or a saucier (a pot with rounded sides and a wider brim for easy stirring), heat the olive oil over medium heat. Add the leeks and sauté until soft and translucent, about 6 minutes. Add the rice and stir with a wooden spoon until the rice is lightly toasted and opaque, about 3 to 4 minutes. As you stir, let the rice stick to the bottom of the pan slightly and then scrape it off.
2. Add the wine to the saucepan and stir continuously until the wine is absorbed into the rice. Add a couple of ladles of the hot chicken stock until it barely covers the rice. Cook --uncovered--over medium-high heat, stirring every now and then, until the stock is absorbed into the rice.
3. Repeat this process several times, gradually adding more of the hot chicken stock.
4. While the rice is cooking, cut the tough ends of the asparagus (about 1½-inch off the base of the stalks) and discard. Cut the rest of the asparagus on the diagonal in 1” lengths. Blanch them in boiling salted water for about 4 minutes, until done al dente. Drain and cool immediately in ice water. (Blanching the asparagus stops the cooking and seals in their bright green color.) If you are using fresh peas, they also need to be blanched for a couple of minutes until done al dente.
5. When the risotto has been cooking for 15-20 minutes, add the drained asparagus and the peas, the salt and pepper and the lemon zest. Continue cooking, adding stock and stirring. When the last addition of the stock is absorbed and the rice looks creamy, taste a couple grains of rice. If it is still a little crunchy, add a little more hot stock and cook the rice for a few more minutes. When the rice is cooked perfectly and is tender, but still firm, remove it from the heat. This should take about 25 to 30 minutes and there should still be a little liquid left in the saucepan. (If you run out of chicken stock, add hot water).
6. Toss in the lemon juice, butter and Parmigiano Reggiano and stir the risotto very well. This is an important step that the Italians call “mantecare” and is absolutely necessary to “set” the rice and give it its nice, creamy texture. Stir in the chives.
7. Serve hot, on warm plates, with an extra sprinkling of chives and, of course, some more Parmesan cheese.

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