Risotto is a classic Italian dish made with rice, veggies, and sometimes meat. This version is easy to make and features spring favourites such as fennel, leeks, asparagus, and peas. The rice is cooked in chicken broth, white wine, and spices, then the veggies are added. The dish is elevated with creamy mascarpone, Parmesan, and chives. Smart Recipes, European Recipes, Chicken,Dairy,Grains,Vegetables Recipes, Recipes Chicken,Dairy,Grains,Vegetables European Spring Risotto Spring Risotto Recipe | CHEFBear.net PT1H Serves 4 1 1/2 Tablespoons Olive Oil 1 1/2 Tablespoons Unsalted Butter 1 Cup Fennel 3 Cups Leeks 2 43/64 Cup Dry White Wine 4 Cups Chicken Stock 1 Pound Thin Asparagus 10 Ounces Frozen Peas 1 Tablespoon Lemon Zest 1/2 Teaspoon Kosher Salt & Freshly Ground Black Pepper 1 1/2 Cups Arborio Rice 1/3 Cup Mascarpone Cheese 2 Tablespoons Freshly Lemon Juice 2/3 Cup Parmesan Cheese 3/4 Cup Fresh Chives In a medium pan, heat oil and butter over medium heat and sauté fennel and leeks for about five to seven minutes. Stir in rice and cook for about one minute, stirring continuously. Add white wine and stir to combine. Reduce the heat to low heat, and cook until most of the wine is absorbed, stirring continuously. Slowly, add chicken stock, 2 ladles at a time and cook until stock is absorbed, stirring continuously. This process will take about 25-30 minutes. Meanwhile, in a pan of boiling salted water, blanch asparagus for about four to five minutes. Drain asparagus and immediately transfer into a bowl of ice water. Drain the asparagus. After 15 minutes of cooking of risotto, add asparagus, peas, lemon zest, 2 teaspoons of salt, and 1 teaspoon of black pepper and cook until rice is tender, adding stock, stirring almost continuously. In a small bowl, add mascarpone and lemon juice and beat until well combined. Remove the risotto from heat and stir in the mascarpone mixture, Parmesan cheese and chives. Set aside for a few minutes before serving. Season with salt and black pepper. Serve hot with a topping of chives and extra Parmesan cheese.

Spring Risotto

Spring Risotto Recipe


Risotto is a classic Italian dish made with rice, veggies, and sometimes meat. This version is easy to make and features spring favourites such as fennel, leeks, asparagus, and peas. The rice is cooked in chicken broth, white wine, and spices, then the veggies are added. The dish is elevated with creamy mascarpone, Parmesan, and chives.

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Recipe Information

Flavor Profile

European

Protein

Chicken,Dairy,Grains,Vegetables

Category

Side Dishes

Serves

4

Total Time

60 Minutes

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Ingredients

      • 1 1/2 Tablespoons Olive Oil
      • 1 1/2 Tablespoons Unsalted Butter
      • 1 Cup Fennel (Chopped)
      • 3 Cups Leeks (Chopped)
      • 2 43/64 Cup Dry White Wine
      • 4 Cups Chicken Stock (Warmed, About 100 Degrees )
      • 1 Pound Thin Asparagus (Trimmed & Cut Into 1 1/2-Inch Lengths Diagonally)
      • 10 Ounces Frozen Peas (Defrosted)
      • 1 Tablespoon Lemon Zest (Grated Freshly)
      • 1/2 Teaspoon Kosher Salt & Freshly Ground Black Pepper (Or More, To Taste)
      • 1 1/2 Cups Arborio Rice
      • 1/3 Cup Mascarpone Cheese
      • 2 Tablespoons Freshly Lemon Juice
      • 2/3 Cup Parmesan Cheese (Grated Freshly)
      • 3/4 Cup Fresh Chives (Minced)

Directions

  1. In a medium pan, heat oil and butter over medium heat and sauté fennel and leeks for about five to seven minutes. Stir in rice and cook for about one minute, stirring continuously. Add white wine and stir to combine.
  2. Reduce the heat to low heat, and cook until most of the wine is absorbed, stirring continuously. Slowly, add chicken stock, 2 ladles at a time and cook until stock is absorbed, stirring continuously. This process will take about 25-30 minutes.
  3. Meanwhile, in a pan of boiling salted water, blanch asparagus for about four to five minutes. Drain asparagus and immediately transfer into a bowl of ice water. Drain the asparagus.
  4. After 15 minutes of cooking of risotto, add asparagus, peas, lemon zest, 2 teaspoons of salt, and 1 teaspoon of black pepper and cook until rice is tender, adding stock, stirring almost continuously.
  5. In a small bowl, add mascarpone and lemon juice and beat until well combined. Remove the risotto from heat and stir in the mascarpone mixture, Parmesan cheese and chives. Set aside for a few minutes before serving. Season with salt and black pepper. Serve hot with a topping of chives and extra Parmesan cheese.



Nutrition & Cost Facts

Calories

750.0 kcal

Carbs

96.0 g

Fat

26.0 g

Protein

25.0 g

Cost Per Serving

$4.28

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astrif fifth

Hi, glad to know you were here. I'm CHEFBear, a home chef and software architect. I like to go anywhere to hunting some great recipes and share the results with you. Instead of serving processed junk, I prefer to use fresh & seasonal ingredients. I gravitate towards all cuisines that are BIG on flavor.

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