Vegetarian: Risotto Primavera

I'll admit, I was stumped for awhile on what to make as my second dish in this series. I had originally planned a completely different dish but as I was buying ingredients for the recipe, I realized the tab would've easily been over $120 - no thank you! Instead of diligently researching an alternative dish, I sat in front of my TV instead and started watching the Barefoot Contessa (my newest addiction). For one of her episodes, she created this amazing risotto full of fresh spring vegetables, lemon zest, and creamy Parmesan. I had never made a risotto before, so I figured this was a good opportunity to learn. I switched the chicken stock in the original recipe for vegetable stock to make this dish completely vegetarian. I've only eaten risotto once, so I'm probably not the best judge of what makes a good risotto. However, I can tell you that mine was creamy, tender but firm (al dente), and delicious!

This was my first time to work with leeks - they're gorgeous!

The finished product

Texture close-up!

Risotto Primavera
(source: Ina Garten, Barefoot Contessa)

6 to 8 servings

• 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 Arborio rice
• 2/3 cup dry white wine
• 4 to 5 cups vegetable stock
• 1 pound thin asparagus
• 10 ounces frozen peas, defrosted (1 1/2 cups)
• 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, preferably Italian
• 1/2 cup freshly grated Parmesan, plus extra for serving
• 3 tablespoons minced fresh chives, plus extra for serving

ONE: Prep an ice bath by filling a large bowl with cold water and plenty of ice. Set aside. Cut the asparagus diagonally in 1 1/2-inch lengths and discard the tough ends. Blanch in boiling water for 1 to 2 minutes, until just barely tender and bright green in color. Drain and place immediately in the ice bath to stop the cooking process. Set aside.

TWO: Heat the vegetable stock in a small saucepan over medium-low heat. Keep at a continuous low simmer.

THREE: Heat the olive oil and butter in a large pot over medium heat. Add the leeks and fennel and saute until tender, about 5 to 7 minutes. Add the rice and stir for a minute to coat with the vegetables, oil, and butter. Add the white wine and simmer over low heat, stirring constantly, until most of the wine has been absorbed. Add the vegetable stock, 2 ladles at a time, stirring almost constantly and waiting for the stock to be absorbed before adding more.

FOUR: When the risotto has been cooking for 15 minutes, drain the asparagus and add it to the risotto along with the peas, lemon zest, 2 teaspoons salt, and 1 teaspoon pepper. Continue cooking and adding stock, stirring almost constantly, until the rice is tender but still firm. The entire process should take about 25 to 30 minutes.

FIVE: Whisk the lemon juice and mascarpone together in a small bowl. When the risotto is done, turn off the heat and stir in the mascarpone mixture plus the Parmesan cheese and chives. Serve topped with additional Parmesan and chives.

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