All the loveliest green hues of spring are featured here! You’ll need about 10 minutes for prep and a fairly hands-off approach to this risotto. Stir the rice only once it has absorbed each addition of stock to get the grains to rub against one another to create that creamy texture. Serves 4-6 eaters.Print this recipe
|8 cups||Vegetable stock|
|4 cloves||Garlic, minced|
|1/4 cup||Olive oil|
|1||Leek, finely chopped|
|1||Fennel bulb, cut in half and sliced into half moons|
|2 cups||Arborio rice|
|1/2 cup||Dry white wine|
|1 Tbsp||Kosher salt|
|1 bunch||Tarragon or chives|
|2 Tbsps||OIive oil|
|1 tsp||Kosher salt|
|1||Lemon, zested and juiced|
|1/2 cup||Fresh shelling peas|
|4 ounces||freshly grated Parmigiano Reggiano|
- Warm the stock and set aside.
- Heat a large Dutch oven, skillet or saucepot over medium. Add the oil, followed by the leeks, shallot and fennel, stirring these just until the soften but not brown. Add in the rice and garlic, stirring to coat the rice. Once the pan is dry, add the white wine and stir.
Add the stock, about ½ cup at a time, covering the pot just after adding and lifting it to stir the rice once it has been absorbed. Repeat until all the stock has been used. Place the peas over the top of the risotto, put the lid back on and let them steam for 5 minutes over the rice.
- While the rice is cooking, mince the herbs in a medium bowl and add the remaining olive oil, zest and lemon juice. Once the riosotto is finished, stir in the herb mixture and the cheese.