Description
A creamy Italian risotto featuring fresh spring vegetables like asparagus and peas, finished with Parmesan, mascarpone, and lemon zest for a bright, comforting dish.
Ingredients
- 3 tbsp unsalted butter (divided)
- 1 large leek, white and light green parts, thinly sliced
- 1½ cups Arborio or Carnaroli rice
- ½ cup dry white wine
- 6 cups chicken or vegetable stock, warm
- 1 lb fresh asparagus, trimmed and cut into 1-inch pieces
- 1 cup fresh or frozen peas
- ½ cup grated Parmesan cheese, plus more for serving
- ¼ cup mascarpone cheese
- Zest of 1 lemon
- 2 tbsp fresh chives, finely chopped
- Salt and freshly ground black pepper, to taste
Instructions
- In a large, heavy-bottomed pot or Dutch oven, melt 2 tablespoons of butter over medium heat.
- Add the sliced leeks and cook, stirring occasionally, until they are translucent and softened, about 5-7 minutes.
- Stir in the Arborio rice and toast for about 1 minute, ensuring each grain is coated in the butter.
- Pour in the white wine and cook, stirring constantly, until the liquid is almost fully absorbed by the rice.
- Begin adding the warm stock, about ½ cup at a time. Stir continuously, allowing each addition of liquid to be nearly absorbed before adding the next. This process typically takes 18-20 minutes.
- Halfway through the cooking process (around 10 minutes), stir in the asparagus pieces and peas. Continue adding stock and stirring until the rice is tender with a slight bite (al dente) and the risotto is creamy.
- Remove the pot from the heat. Stir in the remaining 1 tablespoon of butter, Parmesan cheese, mascarpone, lemon zest, and fresh chives.
- Season generously with salt and freshly ground black pepper to taste. Serve immediately with additional Parmesan cheese for garnish.
Notes
- Use vegetable stock for a fully vegetarian version.
- Risotto is best served immediately to maintain creaminess.
- Adjust stock amount if needed for desired consistency.