Asparagus Risotto With Leeks and Peas
Asparagus Risotto With Leeks and Peas combines tender arborio rice with the fresh flavors of sautéed leeks, cut asparagus, and sweet peas. The gradual addition of warm chicken stock cooks the rice to a creamy yet firm consistency, enhanced by white wine and a blend of Parmesan and mascarpone cheeses. Bright lemon zest and juice add a fresh tang, while fresh herbs like chives and basil contribute a light herbal note. This risotto is a delicate vegetable-focused dish with a rich texture and subtle citrus accents.
Ingredients
- 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 white wine such as sauvignon blanc, dry
- 1 pound asparagus woody ends trimmed and discarded, and spears cut into ½-inch pieces, fresh
- 1 cup peas frozen
- 1 cup Parmesan Cheese grated
- ¼ cup mascarpone cheese
- 2 tablespoons lemon juice fresh
- 1 ½ teaspoons lemon zest
- ¼ cup chive finely chopped, fresh
- ¼ cup basil chopped, fresh
- 1 teaspoon kosher salt
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 prepare a vegetarian-friendly risotto.
- Cream cheese can replace mascarpone to add a tangier flavor.
Nutrition Information
Nutrition Facts
Serving: 4 as a main course
Amount Per Serving
Calories 734
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.