Spring Greens Risotto

This is FANTASTIC. I can’t say it’s my own creation, but it’s perfect for a meal or a great side with a light main entree, like the mussels in this book. so many veggies too the kids won’t notice since it’s loaded with flavor! My dog even salivates over this!

ingredients

1 1/2 tablespoons olive oil
1 1/2 tablespoons unsalted butter
3 cups chopped leeks, white and light green parts(2 leeks)
1 cup chopped fennel
1 1/2 cups good arborio rice
2/3 cup dry white wine
4 to 5 cups simmering chicken stock(i wish i could take the time and do homemade, so worth it)
1 pound thin asparagus
10 oz frozen peas, defrosted
1 tablespoon freshly grated lemon zest(2 lemons)
Kosher salt and freshly ground black pepper
2 tablespoons freshly squeezed lemon juice
1/3 cup mascarpone cheese
1/2 cup freshly grated parmesan cheese, w/ extra to serve
3 tablespoon chives, plus extra to serve

directions

Heat the olive oil and butter in a medium saucepan over medium heat. Add the leeks and fennel and saute for 5-7 minutes. Add the rice & stir for the minute to coat w/ the veggies, oil, and butter. Add the white wine and simmer over low heat, stirring constantly, until most of the wine has been reduced. Add the chicken stock, 2 ladles at a time, stirring constantly. Cut asparagus. When risotto has been cooking for 15 mins, add the asparagus with the peas, lemon zest, 2 tsps salt and 1tsp pepper. Continue cooking and adding stock. Whisk the lemon juice & mascarpone cheese. when risotto is done, turn off heat and mix in the cheese mixture, plus the parmesan cheese and chives. Sprinkle w/ salt and pepper, serve hot w/ chives and parmesan!!

Source: Shannon