Spring Green Risotto With Artichokes

Spring Green Risotto With Artichokes is a Mediterranean recipe that serves 4. Watching your figure? This gluten free recipe has 798 calories, 25g of protein, and 30g of fat per serving. For $4.62 per serving, this recipe covers 40% of your daily requirements of vitamins and minerals. It works well as a rather expensive main course. Spring will be even more special with this recipe. 30 people found this recipe to be delicious and satisfying. Head to the store and pick up arborio rice, olive oil, kosher salt, and a few other things to make it today. It is brought to you by Foodnetwork. From preparation to the plate, this recipe takes roughly 55 minutes. Overall, this recipe earns an awesome spoonacular score of 89%. Similar recipes are Spring Green Risotto, Spring Green Risotto, and Spring Green Risotto.

Servings: 4

Preparation duration: 10 minutes

Cooking duration: 45 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Watch how to make this recipe. Heat the olive oil and butter in a medium saucepan over medium heat. Add the leeks and fennel and saute for 5 to 7 minutes, until tender. 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 chicken stock, 2 ladles at a time, stirring almost constantly and waiting for the stock to be absorbed before adding more. This process should take 25 to 30 minutes. Meanwhile, cut the asparagus diagonally in 1-inch lengths and discard the tough ends. Blanch in boiling salted water for 4 to 5 minutes, until al dente. Drain and cool immediately in ice water. (If using fresh peas, blanch them in boiling water for a few minutes until the starchiness is gone.) When the risotto has been cooking for 15 minutes, drain the asparagus and add it to the risotto with the peas, artichokes, lemon zest, 1 tablespoon salt, and 1 1/2 teaspoons pepper. Continue cooking and adding stock, stirring almost constantly, until the rice is tender but still firm. When the risotto is done, turn off the heat and stir in the mascarpone, Parmesan cheese, lemon juice and chives. Serve hot with a sprinkling of chives and more Parmesan cheese.

 

Step by step:

1. Watch how to make this recipe.

2. Heat the olive oil and butter in a medium saucepan over medium heat.

3. Add the leeks and fennel and saute for 5 to 7 minutes, until tender.

4. Add the rice and stir for a minute to coat with the vegetables, oil, and butter.

5. Add the white wine and simmer over low heat, stirring constantly, until most of the wine has been absorbed.

6. Add the chicken stock, 2 ladles at a time, stirring almost constantly and waiting for the stock to be absorbed before adding more. This process should take 25 to 30 minutes.

7. Meanwhile, cut the asparagus diagonally in 1-inch lengths and discard the tough ends. Blanch in boiling salted water for 4 to 5 minutes, until al dente.

8. Drain and cool immediately in ice water. (If using fresh peas, blanch them in boiling water for a few minutes until the starchiness is gone.)

9. When the risotto has been cooking for 15 minutes, drain the asparagus and add it to the risotto with the peas, artichokes, lemon zest, 1 tablespoon salt, and 1 1/2 teaspoons pepper. Continue cooking and adding stock, stirring almost constantly, until the rice is tender but still firm.

10. When the risotto is done, turn off the heat and stir in the mascarpone, Parmesan cheese, lemon juice and chives.

11. Serve hot with a sprinkling of chives and more Parmesan cheese.

Nutrition Information:

covered percent of daily need