Bright light green vegetables such as asparagus and green peas, and also fragrant fennel, give this risotto a spring look and freshness. But the main secret of a truly spring taste is vegetables should only be slightly blanched and not cooked in order to preserve its juiciness and texture. Therefore, during the blanching of asparagus and fresh peas, prepare next to a bowl of ice water in which you will need to immediately move the vegetables, then they will soft crunchy. Add them to the risotto a few minutes before readiness. Add the mascarpone cheese with lemon juice there for even more refreshing taste and velvety texture. друзьями: 
Time: 45min Difficulty: easy Portions: 4 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1.5 tbsp. l olive oil
- 1.5 tbsp. l (75 gr.) Butter
- 3 tbsp. chopped leeks, only white and light green parts (2 pcs.)
- 1 tbsp. chopped fennel
- 1.5 tbsp. rice arborio
- 2/3 Art. dry white wine
- 4-5 Art. boiling chicken stock
- 450 gr thin asparagus
- 280 gr frozen green peas (thaw) or 1.5 Art. fresh peeled peas
- 1 tbsp. l grated lemon zest (2 lemons)
- 2 tbsp. l lemon juice
- 1/3 Art. mascarpone cheese
- 0.5 tbsp. grated parmesan + additionally for serving
- 3 tbsp. l chopped fresh chives + optional for filing
Recipes with similar ingredients: butter, leeks, fennel onion, Arborio rice, white wine, broth, asparagus, peas, lemon, mascarpone cheese, parmesan cheese, chives
Recipe preparation:
- In a medium saucepan over medium heat, heat olive and butter. Add leek and fennel and fry for 5-7 minutes until soft. Add rice and stir over minutes to coat with onion and oil. Pour in white wine and simmer over low heat, stirring constantly, until most wine does not absorb in rice. Add chicken stock 2 ladles per times, stirring frequently until broth is absorbed before pouring still. This process should take 25-30 minutes.
- Meanwhile, slice the asparagus obliquely into pieces 4 cm long. and throw away the hard ends. Blanch it in boiling salted water for 4-5 minutes, until al dente. Drain and immediately transfer asparagus to ice water. (If used fresh peas, blanch it in boiling water for several minutes to stop being starchy.)
- When the risotto has been cooking for 15 minutes, drain the water from asparagus and add it to the risotto with peas, lemon zest, 2 tsp salt and 1 tsp. black pepper. Keep cooking and add the broth, stirring almost constantly until the rice becomes soft but still resilient.
- In a small bowl, beat lemon juice and mascarpone cheese. When the risotto will be ready, turn off the heat and stir in the mixture from mascarpone with parmesan and chives. Remove from the stove and leave for a few minutes, then salt and pepper to taste. Serve the risotto hot, sprinkled with Parmesan and chives.
