Spring Asparagus & Leek Risotto
While I write this blog post heavy snow is pounding outside my window. It’s just another cold and dreary day in my part of the world. Spring seems just so far away. The biting cold is still upon us but the reappearance of Spring produce helps reduce winter melancholy. When I walk shivering into a grocery store the sight of abundant bright green asparagus undoubtedly leaves me warm and cheery.
I cannot change the weather but I can bring a glimmer of spring into our home by using Spring
vegetables to create bright and happy meals. This Spring Asparagus and Leek Risotto is my attempt to do just that. A classic risotto is livened up with leeks, lemons and asparagus. While the creaminess and heartiness of this risotto makes it perfect for a cold night, it is the lemon and asparagus that uplifts you with the flavors of spring.
vegetables to create bright and happy meals. This Spring Asparagus and Leek Risotto is my attempt to do just that. A classic risotto is livened up with leeks, lemons and asparagus. While the creaminess and heartiness of this risotto makes it perfect for a cold night, it is the lemon and asparagus that uplifts you with the flavors of spring.
Stay warm and make this asparagus and leek risotto to leap forward (momentarily) into the happy, lively and much awaited season – Spring!
Spring Asparagus & Leek Risotto Recipe
Recipe Adapted from Better Homes and Gardens: Asparagus-Leek Risotto
Time: 50 minutes
Yield: 4 side dish portions or 2 main course portions
Recipe Adapted from Better Homes and Gardens: Asparagus-Leek Risotto
Time: 50 minutes
Yield: 4 side dish portions or 2 main course portions
Ingredients:
¾ lb of asparagus, trimmed
salt and pepper to taste
2 tablespoons of olive oil, divided
1 table of unsalted butter
1 ½ cups of leeks, sliced, washed and drained (See note)
1 cup Arborio rice
½ cup dry white wine such as Sauvignon Blanc, optional (See note)
2 ½ – 3 cups of low sodium chicken broth or vegetable broth
1 teaspoon lemon zest
1 tablespoon lemon juice
1 tablespoon mascarpone cheese (Optional)
2 tablespoons parsley, chopped
¾ lb of asparagus, trimmed
salt and pepper to taste
2 tablespoons of olive oil, divided
1 table of unsalted butter
1 ½ cups of leeks, sliced, washed and drained (See note)
1 cup Arborio rice
½ cup dry white wine such as Sauvignon Blanc, optional (See note)
2 ½ – 3 cups of low sodium chicken broth or vegetable broth
1 teaspoon lemon zest
1 tablespoon lemon juice
1 tablespoon mascarpone cheese (Optional)
2 tablespoons parsley, chopped
Notes:
- Leeks have a lot of dirt in them. Make sure you wash them thoroughly after slicing them up to remove all the grit.
- I have made this recipe with and without the white wine and both versions turn out great. The white wine just adds another layer of flavor. If you use it, you may only need 2 ½ to 2 ¾ cups of broth.
- I love the creaminess the mascarpone adds to this risotto. But if you don’t want to buy it for just one spoon in this recipe, just eliminate it and add a little more parmesan cheese.
Method:
1. Pre-heat the oven to 450 degrees F. Place the asparagus in a single layer on a baking sheet. Brush it with 1 tablespoon of olive oil and season with salt and pepper. Bake in the oven for 10 minutes or until crisp-tender. Remove from the oven and let it cool slightly. When cool enough to work with cut the asparagus into 2 inch pieces.
2. Meanwhile, in a large saucepan heat the remaining 1 tablespoon olive oil and butter on medium heat. Add the leeks and sauté for 2-3 minutes until they are slightly tender. Stir occasionally to ensure that the leeks do not burn. Now add the rice and toast it stirring occasionally for 3-4 minutes or until it turns golden brown. While the rice is toasting bring the broth to a boil in a separate pot and reduce to a simmer.
3. Reduce the heat to low and add the white wine (if using it). Simmer it stirring occasionally till all the wine is absorbed.
4. Add one cup of hot broth and keep stirring till the broth is fully absorbed. Now add ½ cup of broth and do the same. Repeat this process until you have used a total of 2 ½ cups of broth. If your risotto still seems uncooked use the last half cup of broth the same way.
5. Once you rice is cooked add in the cut asparagus and lemon zest and heat for another minute or two. Turn off the heat and stir together the lemon juice and mascarpone cheese in a small bowl. Once it’s well mixed add it into the risotto and stir it until well combined. (If you are not using the mascarpone cheese just add in the lemon juice). Finally stir in the parsley and serve immediately.
1. Pre-heat the oven to 450 degrees F. Place the asparagus in a single layer on a baking sheet. Brush it with 1 tablespoon of olive oil and season with salt and pepper. Bake in the oven for 10 minutes or until crisp-tender. Remove from the oven and let it cool slightly. When cool enough to work with cut the asparagus into 2 inch pieces.
2. Meanwhile, in a large saucepan heat the remaining 1 tablespoon olive oil and butter on medium heat. Add the leeks and sauté for 2-3 minutes until they are slightly tender. Stir occasionally to ensure that the leeks do not burn. Now add the rice and toast it stirring occasionally for 3-4 minutes or until it turns golden brown. While the rice is toasting bring the broth to a boil in a separate pot and reduce to a simmer.
3. Reduce the heat to low and add the white wine (if using it). Simmer it stirring occasionally till all the wine is absorbed.
4. Add one cup of hot broth and keep stirring till the broth is fully absorbed. Now add ½ cup of broth and do the same. Repeat this process until you have used a total of 2 ½ cups of broth. If your risotto still seems uncooked use the last half cup of broth the same way.
5. Once you rice is cooked add in the cut asparagus and lemon zest and heat for another minute or two. Turn off the heat and stir together the lemon juice and mascarpone cheese in a small bowl. Once it’s well mixed add it into the risotto and stir it until well combined. (If you are not using the mascarpone cheese just add in the lemon juice). Finally stir in the parsley and serve immediately.
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