Asparagus Risotto With Leeks and Peas

Name: Asparagus Risotto With Leeks and Peas
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 as a main course
Ingredients: 6 cups chicken stock; 3 tablespoons butter; 1 leek; 1 ½ cups arborio rice; ½ cup dry white wine; 1 pound fresh asparagus; 1 cup frozen peas; 1 cup grated Parmesan cheese; ¼ cup mascarpone cheese; 2 tablespoons fresh lemon juice; 1 ½ teaspoons lemon zest; ¼ cup fresh chives; ¼ cup fresh basil; 1 teaspoon kosher salt

User Reviews

5.0

27 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings
4 as a main course
Calories
734 kcal
Course
Main Course, Appetizer
Cuisine
Italian

Asparagus Risotto With Leeks and Peas

Iris Warren

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This asparagus risotto recipe with leeks and peas is bright and wonderfully creamy thanks to lemon, fresh herbs, and both Parmesan and mascarpone cheese. It's simple to make and comes together in about 45 minutes. Enjoy as a main dish or as a side to your favorite meat or fish.

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Ingredients

Servings

6 cups chicken stock
3 tablespoons butter
1 leek , white and green parts only, quartered lengthwise and sliced (about 1 cup)
1 ½ cups arborio rice
½ cup dry white wine , such as sauvignon blanc
1 pound fresh asparagus , woody ends trimmed and discarded, and spears cut into ½-inch pieces
1 cup frozen peas
1 cup grated Parmesan cheese
¼ cup mascarpone cheese
2 tablespoons fresh lemon juice
1 ½ teaspoons lemon zest
¼ cup fresh chives , finely chopped
¼ cup fresh basil , chopped
1 teaspoon kosher salt

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Instructions

Add the chicken stock to a medium saucepan and heat over medium-low. You’ll keep the chicken stock warm throughout the cooking process and ladle it into your rice, gradually, and in stages.
In a large skillet, melt the butter over medium heat. Add the leek and sauté for about 5 minutes or until tender.
Add the rice to the skillet with the leek. Cook while often stirring until the grains start to become opaque, about 3 minutes. Add the white wine and cook for 2 minutes, stirring until the rice mostly absorbs the liquid. Ladle in 1 cup of the warm chicken stock and stir. Continue cooking while still stirring regularly (every 1-2 minutes) keeping the rice and asparagus mixture at a simmer. When the liquid is mostly absorbed, add more warm chicken stock 1 cup, stirring until absorbed before adding more. Continue the process for another 10 minutes or so.
Add the asparagus and continue cooking, stirring regularly for 10 minutes, ladling the chicken stock in as you go. Add the peas and cook until warmed through. Taste the rice. It should be al dente and loose but not soupy. Be careful not to overcook or it will become mushy.
Remove from heat and stir in the Parmesan, mascarpone, lemon zest, juice, herbs, and salt. The risotto will thicken as it cools. To serve, top with more chopped herbs and a bit more lemon zest or a bit more freshly grated Parmesan.

Notes

• Use vegetable stock to make this a vegetarian dish
• Instead of sweeter mascarpone, try cream cheese for a tangier bite

Nutrition Information

Show Details

Calories 734kcal (37%) Carbohydrates 89g (30%) Protein 27g (54%) Fat 27g (42%) Saturated Fat 15g (75%) Polyunsaturated Fat 2g Monounsaturated Fat 6g Trans Fat 0.3g Cholesterol 69mg (23%) Sodium 1620mg (68%) Potassium 877mg (25%) Fiber 7g (28%) Sugar 11g (22%) Vitamin A 2380IU (48%) Vitamin C 27mg (30%) Calcium 314mg (31%) Iron 8mg (44%)

Nutrition Facts

Serving: 4as a main course

Amount Per Serving

Calories 734 kcal

% Daily Value*

Calories	734kcal	37%
Carbohydrates	89g	30%
Protein	27g	54%
Fat	27g	42%
Saturated Fat	15g	75%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	6g	30%
Trans Fat	0.3g	15%
Cholesterol	69mg	23%
Sodium	1620mg	68%
Potassium	877mg	19%
Fiber	7g	28%
Sugar	11g	22%
Vitamin A	2380IU	48%
Vitamin C	27mg	30%
Calcium	314mg	31%
Iron	8mg	44%