Ingredients: |
Ingredients: Gremolata
2 T. minced fresh parsley leaves, stems reserved
2 T. minced fresh mint leaves, stems reserved
½ tsp. finely grated zest from 1 lemon
Risotto
1 lb. asparagus, tough ends snapped off and reserved, spears cut on bias into 1/2 inch thick pieces.
2 medium leeks, white and light green parts halved lengthwise, washed, and sliced thin (about 4 cups), 2 cups roughly chopped greens reserved (See note)
4 c. low sodium chicken broth (see note)
3 c. water
5 T. unsalted butter
salt and ground black pepper
½ c. frozen peas
2 medium garlic cloves, minced or pressed through garlic press (about 2 tsp.)
1 ½ c. Arborio rice (see note)
1 c. dry white wine
1 ½ oz. grated Parmesan cheese (about 3/4 cup), plus extra for serving
2 tsp. juice from 1 lemon
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Directions: |
Directions:Gremolata: Combine ingredients in small bowl and set aside.
Risotto: Chop tough asparagus ends and leek greens into rough ½-inch pieces. Bring chopped vegetables, reserved parsley and mint stems, broth, and water to boil in large saucepan over high heat. Reduce heat to medium-low, partially cover, and simmer 20 minutes. Strain broth through fine-mesh strainer into medium bowl, pressing on solids to extract as much liquid as possible. Return strained broth to saucepan; cover and set over low heat to keep broth warm.
Heat 1 T. butter in large Dutch oven over medium heat. When foaming subsides, add asparagus spears, pinch of salt, and pepper to taste. Cook, stirring occasionally, until asparagus is crisp-tender, 4 to 6 minutes. Add peas and continue to cook 1 minute. Transfer vegetables to plate and set aside.
(The following steps will take about 30 minutes)
Melt 3 T. butter in now-empty Dutch oven over medium heat. When foaming subsides, add leeks, garlic, ½ tsp salt, and ½ tsp pepper. Cook, stirring occasionally, until leeks are softened, 4 to 5 minutes. Add rice and cook, stirring frequently, until grains are translucent around edges, about 3 minutes. Add wine and cook, stirring frequently, until fully absorbed, 2 to 3 minutes.
When wine is fully absorbed, add 3 c. hot broth to rice. Simmer, stirring every 3 to 4 minutes, until liquid is absorbed and bottom of pan is almost dry, about 12 minutes.
Stir in about ½ c. hot broth and cook, stirring constantly, until absorbed, about 3 minutes; repeat with additional broth 3 or 4 times until rice is al dente. Off heat, stir in remaining 1 T. butter, Parmensan, and lemon juice; gently fold in asparagus and peas. If desired, add up to ¼ c. additional hot broth to loosen texture of risotto. Serve immediately, sprinkling each serving with gremolata and passing Parmesan separately. |
Personal
Notes: |
Personal
Notes: Gremolata: Don't skip this mint/lemon juice. Gives a really nice fresh falvor to this dish. Don't forget to reserve the "trash". (asparagus ends, stems, lead greens). You need them!
To make this dish vegetarian, replace the chicken broth with vegetable broth. Onions can be substituted for the leeks. If substituting onions, use 1 roughly chopped medium onion (1 cup) in the broth and 2 minced medium onions (2 cups) in the risotto. At the end of cooking, you may have up to a cup of broth left over.
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This recipe for Spring Vegetable Risotto is from