Spring Green Risotto Inas Way Recipes

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SPRING GREEN RISOTTO



Spring Green Risotto image

Once a week I create a new recipe for my blog, An Officer and a Vegan. I first made this risotto when I needed something cheerful and comforting. It would be fantastic with asparagus, zucchini or summer squash, but use whatever veggies are in season. -Deanna McDonald, Grand Rapids, Michigan

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 8 servings.

Number Of Ingredients 15

1 carton (32 ounces) vegetable stock
1 to 1-1/2 cups water
1 tablespoon olive oil
2 cups sliced fresh mushrooms
1 medium onion, chopped
1-1/2 cups uncooked arborio rice
2 garlic cloves, minced
1/2 cup white wine or additional vegetable stock
1 teaspoon dried thyme
3 cups fresh baby spinach
1 cup frozen peas
3 tablespoons grated Parmesan cheese
1 tablespoon red wine vinegar
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a large saucepan, bring stock and water to a simmer; keep hot. In a Dutch oven, heat oil over medium-high heat. Add mushrooms and onion; cook and stir 5-7 minutes or until tender. Add rice and garlic; cook and stir 1-2 minutes or until rice is coated., Stir in wine and thyme. Reduce heat to maintain a simmer; cook and stir until wine is absorbed. Add hot stock mixture, 1/2 cup at a time, cooking and stirring after each addition until stock has been absorbed; continue until the rice is tender but firm to the bite and the mixture is creamy. Stir in spinach, peas, cheese, vinegar, salt and pepper; heat through. Serve immediately.

Nutrition Facts : Calories 198 calories, Fat 3g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 477mg sodium, Carbohydrate 37g carbohydrate (3g sugars, Fiber 2g fiber), Protein 5g protein.

SPRING GREEN RISOTTO, INA'S WAY



Spring Green Risotto, Ina's Way image

An Italian favorite that is much easier to make then you think - Ina Garten's (The Barefoot Contessa) way.

Provided by Manami

Categories     Medium Grain Rice

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 17

1 1/2 tablespoons olive oil
1 1/2 tablespoons unsalted butter or 1 1/2 tablespoons margarine
3 cups chopped leeks, white and light green parts (2 leeks)
1 cup chopped fennel (1/2 bulb, we didn't use, personal preference)
1 1/2 cups arborio rice
2/3 cup dry white wine
4 -5 cups simmering low sodium chicken broth (we used vegetable stock) or 4 -5 cups low sodium vegetable broth (we used vegetable stock)
1 lb asparagus tips
10 ounces frozen peas, defrosted
1 tablespoon grated lemon zest (2 lemons)
kosher salt & freshly ground black pepper
2 tablespoons fresh lemon juice
1/3 cup italian mascarpone cheese
1/2 cup freshly grated parmesan cheese, plus extra
parmesan cheese, for serving
3 tablespoons minced fresh chives, plus extra
fresh chives, for serving

Steps:

  • To prep, discard the tough ends of the asparagus and cut the tips diagonally in 1 1/2-inch lengths.
  • Blanch in boiling salted water for 4 to 5 minutes, until tender.
  • Drain and cool immediately in ice water.
  • Heat the olive oil and butter (or margarine, if using) in a medium saucepan over medium heat.
  • Add the leeks and fennel and sauté for 5 to 7 minutes, until tender.
  • Add rice and stir for a minute to coat with the oil and butter.
  • Add white wine and simmer over low heat, stirring constantly, until most of the wine has been absorbed.
  • Add the stock, two ladles at a time, stirring almost constantly and waiting for the stock to be absorbed before adding more.
  • The whole cooking process will take 25 to 30 minutes.
  • When the risotto has been cooking for 15 minutes, drain the asparagus and add to the risotto with the peas, lemon zest, 2 teaspoons of salt and 1 teaspoon pepper.
  • Continue cooking and adding stock, stirring almost constantly, until the rice is tender but still firm.
  • 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.
  • Allow to sit off the heat for a few minutes, sprinkle with salt and pepper to taste, and serve hot with a sprinkling of chives and more Parmesan cheese.
  • Gustare!

Nutrition Facts : Calories 603.4, Fat 15.5, SaturatedFat 6.3, Cholesterol 22.4, Sodium 369.9, Carbohydrate 89.7, Fiber 9.8, Sugar 9.4, Protein 22.1

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