Spring Green Risotto Ina's Way

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An italian favorite that is much easier to make then you think - ina garten's (the barefoot contessa) way.

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Steps

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Heat the olive oil and butte or margainer in a medium saucepan over medium heat.

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Add the leeks and fennel and saut for 5 to 7 minutes , until tender.

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Add rice and stir for a minute to coat with the oil and butter.

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Add white wine and simmer over low heat , stirring constantly , until most of the wine has been absorbed.

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Add the stock , two ladles at a time , stirring almost constantly and waiting for the stock to be absorbed before adding more.

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The whole cooking process will take 25 to 30 minutes.

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Meanwhile , discard the tough ends of the asparagus and cut the.

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Blanch in boiling salted water for 4 to 5 minutes , until tender.

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Drain and cool immediately in ice water.

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When the risotto has been cooking for 15 minutes , drain the asparagus and add to the risotto with the peas , lemon zest , 2 teaspoons of salt and 1 teaspoon pepper.

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Continue cooking and adding stock , stirring almost constantly , until the rice is tender but still firm.

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Whisk the lemon juice and mascarpone toget.

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Ingredients

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olive oil, unsalted butter, leeks, fennel, arborio rice, dry white wine, low sodium chicken broth, asparagus tips, frozen peas, lemon zest, kosher salt & freshly ground black pepper, fresh lemon juice, mascarpone cheese, parmesan cheese, fresh chives