August 25, 2014

leek and asparagus risotto

 Risotto is well worth the effort and time.  If's not difficult, it just takes a watchful eye to stir it every few minutes.  Perfect opportunity... while the kids are doing their homework:)  This is a great vegetarian dish or it would be delicious with chicken, scallops, or shrimp.  I know your family will love it as much as mine did!!! 

Servings 4-6
Total Time 45 minutes

  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 2 large leeks
  • 2 bunches green onion, cut into 1/4 inch pieces
  • 2 cups Arborio rice, uncooked
  • 1/2 cup dry white wine (the saying goes "if you wouldn't drink it don't cook with it" if you don't have any white wine I would suggest buying a cheaper bottle and just putting the extra in the freezer for recipes like this)
  • 1 pound asparagus, chopped
  • 8 ounces mascarpone cheese
  • 2/3 cup parmesan cheese, plus additional for serving
  • 1/2-1 lemon, zested and juiced (I would start with 1/2 lemon of both and go from there, it depends on your preference)
  • 6-8 cups vegetable stock (you can A) make your own or B) buy it and I have found a good option to be Better Than Bouillon... it is in the soup aisle, by the stock, usually on a top shelf)
Organic Vegetable Base


In a dutch oven, or LARGE saucepan/skillet, melt butter with olive oil over medium-high heat.

Thinly slice the leeks and run them under cold water to remove the dirt.

Reduce the heat to medium and add the leeks and onions to the pan.  Cook until tender, about 5-7 minutes.

 Add the rice and wine to the pan.  Continue to stir until wine is absorbed.

Once wine is absorbed, add 1 cup of stock and stir. Once stock is absorbed, add more stock 1 cup at a time until absorbed. After 10 minutes, add in asparagus. Keep adding/absorbing stock into the risotto, stirring constantly, until the rice is tender with just a little bite to the rice.  You will use 6-8 cups of stock by the time it is done. 

When the risotto is done, remove from heat, and add lemon, mascarpone cheese, and parmesan cheese. Stir until cheese is fully incorporated. Season to taste with course salt (I added 1 teaspon) and pepper.

Top with parmesan cheese and enjoy!!

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