This ended up being a very light, and yummy Sunday dinner a few weeks ago. With the appearance of lovely asparagus, and the price hitting the floor for the stuff, I knew I wanted to make this recipe. The asparagus was blanched until just barely cooked, and the peas went in at the last moment. But with all things lovely and wonderful and delicious, I had to add a runny egg:) That made the whole dish I thought.
There’s kind of a textural thing going on with Risotto. I always feel like if you like Rice Pudding then you’d really like Risotto. It’s the savory version of the creamy rice I love so much! A little bit of patience is required, but it’s really not hard. Ladle a spoonful of hot broth into the rice every few minutes or so and you’re set. I also think the addition of other wonderful veggies would make this risotto fantastic! Next time I’m going to try a few shitake mushrooms, and maybe some roasted cherry tomatoes. MMMMMmmmmm! Goat cheese would be dang good as well. Imagine what you could create here!
This recipe comes from Ina Garten. I love her stuff! I watched her make this risotto years ago, and adapted it to my liking. It’s light and bright with the addition of the lemon zest. My kids didn’t love the lemon, but I sure did. Arborio Rice is your best rice option. My local Wal-mart even sells Arborio Rice in little 1lb. bags at a very reasonable price. If you just can’t find Arborio I’d suggest Calrose Rice since it’s a little more on the starchy side. Enjoy trying Risotto and please! Don’t forget the egg:)
- 1 1/2 tablespoons olive oil
- 1 1/2 tablespoons butter
- 1 onion chopped
- 1 1/2 cups Arborio rice
- 2/3 cup dry white wine (I used apple juice)
- 4 to 5 cups simmering chicken broth
- 1 pound thin asparagus
- 10 ounces frozen peas, defrosted
- zest of 1 lemon
- salt and pepper
- 2 tablespoons lemon juice from the zested lemon
- 1/3 cup mascarpone cheese, or goat cheese
- 1/2 cup freshly grated Parmesan, plus extra for serving
- 3 tablespoons minced fresh parsley to sprinkle on top
- 1 soft fried or poached egg per person (I served my family of 6 and we had plenty of leftovers for breakfast the next day!)
Heat the olive oil and butter in a medium saucepan over medium heat. Add the onion and saute for 5 to 7 minutes, until tender. Add the rice and stir for a minute to coat with the onion, oil, and butter. Add the white wine (or apple juice) and simmer over low heat, stirring constantly, until most of the liquid has been absorbed. Add the chicken stock, 2 ladles at a time, stirring almost constantly and waiting for the stock to be absorbed before adding more. This process should take 20-25 minutes.
Meanwhile, cut the asparagus diagonally in 1 1/2-inch lengths and discard the tough ends. Blanch in boiling salted water for 4 to 5 minutes. You still want the asparagus to be bright green and crisp. Drain and cool immediately in ice water.
When the risotto has been cooking for 20 minutes and you only have a little bit of broth left to add, drain the asparagus and add it to the risotto with the peas, lemon zest, 1 teaspoons salt, and 1 teaspoon pepper. Continue cooking and adding the last spoonful of stock, stirring almost constantly, until the rice is tender but still firm.
When the risotto is done, turn off the heat and stir in the goat cheese and the Parmesan cheese. Sprinkle with fresh chopped parsley. Set aside, off the heat, for a few minutes. Taste for seasoning. Add more salt and pepper if necessary. Serve with more parmesan cheese a fried egg on top. I promise the egg will make the meal. Crack the yolk and combine with the risotto, and you'll be in heaven!