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Monday, March 18, 2013

Spring Risotto

I love this Risotto, its just bursting with the fresh flavors of spring produce,  and has a pleasing texture.   This dish would make a welcome accompaniment to your Easter or Passover dinner. 

12 cups vegetable broth
6 Tbsps unsalted butter, divided
2 Tbsps olive oil
1 large onion, chopped
1 med leek - white part only, sliced crosswise into thin rings
2 garlic cloves, minced
4 cups Arborio rice
1 cup dry white wine
2 cups of 1" pieces thin asparagus
2 cups petite frozen peas
1/3 cup chopped fresh parsley
1 1/2 cups freshly grated parmesan cheese, plus extra for serving
Place broth in a large saucepan and bring to a simmer.  Cover and keep on low heat.  In an extra large heavy saucepan or dutch oven set to med-low heat, melt 3 Tbsp butter with the oil.  Add the onions, leek and garlic, sautéing until almost tender about 6 minutes.  Add rice, and stir until translucent at edges but still opaque in center, about 3 mins.  Add the wine and simmer until almost all liquid is absorbed, stirring often, about 1 minute.  Add broth 1 cup at a time until rice is about half cooked, allowing each addition to be absorbed before adding next, stir often - this process will take about 10 mins.  Stir in asparagus and parlsey and continue adding broth by cupfuls and stirring until rice is almost tender, about 6 more minutes, add peas during last few minutes.  Remove from heat and add cheese and remaining butter, stir until cheese and butter melt.  Season with salt and pepper, serve with additional cheese.    
Serves 12.
Adapted from bon appetit


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