Risotto is one of those dishes that can be often overlooked as a side dish but really deserves to stand alone as a main. Originally from Northern Italy, it's creamy texture comes from simmering Arborio rice in some sort of broth while continuously stirring. Although my go-to risotto is usually Risotto allo Zafferano, I decided to lighten it up and add lots of veggies and freshness to it to complement our changing seasons!
The mint, lemon and fennel are the key subtle ingredients that bring such a lightness and clean taste to the dish. This recipe is versatile is vegetarian but feel free to use chicken stock if want to add more flavor.
What are your favorite kinds of risotto? Comment below if you'd like me to come up with a recipe that you'd love :)
Total Time: 40 Minutes
6 cups of vegetable stock (or chicken stock)
2 tbs butter
2 tbs olive oil
1 small onion, chopped
1/4 cup thinly sliced fennel
1 cup Arborio rice
1/2 cup dry white wine
12 asparagus spears, trimmed and cut into 1-inch lengths
1.5 cups frozen peas
1/2 cup parsley
1/4 cup mint
1 tsp grated lemon zest, 2 tbs lemon juice
1/2 cup Parmiggiano-Reggiano
salt and pepper to taste
In a medium saucepan, bring your stock to a simmer.
In a food processor, puree 1/2 cup of the peas, mint and parsley. Set aside.
In a saucepan, melt the butter and olive oil over medium heat and saute the onion and fennel for about 5 minutes.
Add the Arborio rice and 'toast' for about 2 minutes. Raise the heat to medium-high and add the wine. Cook until evaporated.
Begin adding stock, and wait until it's almost fully evaporated, 1/2 a cup at a time, constantly stirring. After you've added most of the stock but not all (you should have about 1 cup left) add the asparagus with 1/2 cup more of stock. Stir for one minute and then add the rest of the whole peas and the pureed mixture to the rice as well as the rest of the stock.
The risotto is done when the rice is slightly al dente. Remove from the heat and stir in zest, juice and Parmesan. Add salt and pepper to taste.
I created this recipe in partnership for Kale.Life. To view original post click here.