Spring Green Risotto is one of my many favorites of Ina's. When I first discovered this recipe, it was the mascarpone incorporated in it, that jumped out at me. New to mascarpone in risotto, I thought how perfectly creamy it would make it, and it does not

Name: Spring Green Risotto is one of my many favorites of Ina's. When I first discovered this recipe, it was the mascarpone incorporated in it, that jumped out at me. New to mascarpone in risotto, I thought how perfectly creamy it would make it, and it does not
Ingredients: 1 1/2 tablespoons good extra virgin olive oil; 1 1/2 tablespoons unsalted butter; 3 cups chopped leeks, white and light green parts (2 - 3 leeks depending on size); 1 cup chopped fennel (video on how to prepare fennel in Carol's notes); 1 1/2 cups arborio rice; 2/3 cup dry white wine; 4 - 5 cups simmering chicken stock; 1 pound thin asparagus (cut diagonally in 1-1/2 inch lengths - discard the tough ends); 10 ounces frozen peas, defrosted (see cook's tip about peas in Carol's notes); 1 tablespoon freshly grated lemon zest (2 lemons); kosher salt and freshly ground black pepper; 2 tablespoons freshly squeezed lemon juice; 1/3 cup mascarpone cheese; 1/2 cup freshly grated parmigiano-reggiano, plus extra for serving; 3 tablespoons minced fresh chives, plus extra for serving

Spring Green Risotto is one of my many favorites of Ina's. When I first discovered this recipe, it was the mascarpone incorporated in it, that jumped out at me. New to mascarpone in risotto, I thought how perfectly creamy it would make it, and it does not disappoint! Lemon juice and zest balance the mascarpone nicely, so no need to think the mascarpone will diminish any of the risotto's savory flavor. A beautiful, spring green color palette of vegetables highlight this delicious risotto. Each vegetable's complex flavor compliments the other, to superbly come together and create one of the most delightful risottos you'll ever taste! Spring Green Risotto's versatility makes it divine as a vegetarian dinner entrée, but just as wonderful as a side next to your favorite fish, meat or poultry. Should I mention how marvelous it would be added to your Easter menu - instead of the normal scalloped potatoes?! :) was pinched from <a href="http://www.acupofmascarpone.com/2013/03/barefoot-contessas-spring-green-risotto.html" target="_blank">www.acupofmascarpone.com.</a>

INGREDIENTS

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1 1/2 tablespoons good extra virgin olive oil

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1 1/2 tablespoons unsalted butter

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3 cups chopped leeks, white and light green parts (2 - 3 leeks depending on size)

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1 cup chopped fennel (video on how to prepare fennel in Carol's notes)

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1 1/2 cups arborio rice

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2/3 cup dry white wine

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4 - 5 cups simmering chicken stock

•

1 pound thin asparagus (cut diagonally in 1-1/2 inch lengths - discard the tough ends)

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10 ounces frozen peas, defrosted (see cook's tip about peas in Carol's notes)

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1 tablespoon freshly grated lemon zest (2 lemons)

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kosher salt and freshly ground black pepper

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2 tablespoons freshly squeezed lemon juice

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1/3 cup mascarpone cheese

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1/2 cup freshly grated parmigiano-reggiano, plus extra for serving

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3 tablespoons minced fresh chives, plus extra for serving

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