Spring Vegetable Risotto

May 07, 2020

Spring Vegetable Risotto

Inspired by Ina Garten 


1 1/2 tbsp extra virgin olive oil

1 1/2 tbsp butter

2 leeks, chopped, white and light green parts only

1 fennel bulb, chopped

1 1/2 cups Arborio rice

2/3 cups Ariel de-alcoholized chardonnay 

4-6 cups chicken stock, simmering

1 bunch thin asparagus, ends removed

10 ounces fresh or frozen peas

freshly grated lemon zest, from 2 lemons

sea salt and freshly ground pepper

1/3 cup mascarpone cheese

1/2 cup freshly grated Parmigiano Reggiano

3 tbsp fresh chives, minced

1 bunch radishes, cut into quarters



  1. Heat the olive oil and butter in a large skillet over medium heat. Add the leeks and fennel; Saute until tender, about 5 to 7 minutes.
  2. Add in the rice and stir for a minute to coat. Add in the white wine and simmer over low heat, constantly stirring until most of the wine is absorbed.
  3. Add the chicken stock two ladles at a time, stirring constantly. Wait for the stock to be absorbed before adding more. This will probably take 25-35 minutes.
  4. While cooking the risotto, blanch the asparagus in boiling, salted water for 4-5 minutes. Drain and immediately put into ice water. 
  5. When the rice has 10 minutes left, heat the olive oil in a small skillet. Add radishes and saute for 5 minutes or until slightly wilted. Add a pinch of sea salt. 
  6. When the rice has about 5 minutes left, add the asparagus and peas into the rice. Continue cooking and adding stock until the rice is tender but still has a bite to it.
  7. When the risotto/rice is done cooking, remove from heat and stir in the mascarpone mixture, Parmigiano Reggiano, and chives.
  8. Serve immediately and garnish with radishes, additional chives, and Parmigiano Reggiano if desired.


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