Spriinnnnnnng is in the air! And so are fresh peas!
I was studying for a midterm this weekend and this was a perfect break. People seem to be afraid of risotto but it is really simple and always keeps really well for lunch the next day. I was too lazy to cook meat so I had it with roasted brussel sprouts and shallots. It's also great with roasted chicken or even a light seafood side like shrimp or calamari. Happy spring!
I was studying for a midterm this weekend and this was a perfect break. People seem to be afraid of risotto but it is really simple and always keeps really well for lunch the next day. I was too lazy to cook meat so I had it with roasted brussel sprouts and shallots. It's also great with roasted chicken or even a light seafood side like shrimp or calamari. Happy spring!
INGREDIENTS
6 cups chicken stock
extra-virgin olive oil, divided
2 medium leeks, thinly sliced and washed
1 1/4 cups Arborio rice
1/4 cup dry white wine
1/2 cup fresh peas (or frozen if you cant find fresh or its not spring!)
2 tablespoons unsalted butter
1/3 cup grated Parmigiano-Reggiano
lemon zest
PREPARATION
Bring stock to a simmer in a medium saucepan on a side burner and keep warm until it's all used up.
Cook leeks in 2 tablespoons oil in a 4-quart heavy pot over medium heat, stirring occasionally, until softened but not browned, 7 to 8 minutes. Transfer to a plate.
Add remaining tablespoon oil and rice to pot and cook, stirring constantly, until rice is coated evenly, about 1 minute. Add wine and briskly simmer, stirring, until most has been absorbed, about 1 minute.
Add 1 cup hot stock and briskly simmer, stirring constantly, until stock has been absorbed. Continue simmering and adding hot stock, 1 cup at a time, stirring constantly and allowing each addition to be absorbed before adding the next, until 1 cup stock is left. Add peas, leeks, and remaining cup stock and cook, stirring, until rice is just tender, 3 to 5 minutes. Stir in butter, cheese and lemon zest.
