Tuesday, May 31, 2011

Tasty Tuesdays: Spring Green Risotto

Welcome to Tasty Tuesdays!
I have a question for you guys - How can I add a "Print Recipe" link on my posts?  I've seen this feature on several of your blogs but don't know how to do it!
I hope you all had a wonderful holiday weekend.  Don't you love how it's Tuesday but feels like Monday?  This weekend I went out to dinner with my Mom, Aunts, and Uncle { Hi Aunt Mary!  Hi Aunt Terri!  Hi Uncle Paul! }.  My Mom and her sisters were going to see Bob Seger in concert, but my Uncle and I were just there for dinner.  We went to Bar Divani, a wine bar in Grand Rapids.  My Aunt & I ordered a risotto with roasted red peppers and snap peas.  It was so delicious that I decided that I needed to make a risotto the next day.  I googled "spring risotto" and came up with this one from Ina Garten.  Wow, is all I can say.  This is one of the best things I have made in a while.  I loved this and know I will make it many more times.  It is easy to make - just takes a little prep time and arm muscles to stir the risotto.  If this even sounds remotely good to you, do yourself a favor and make it!
{ convenient how all the ingredient colors match my blog, isn't it? }
- 1 1/2 tablespoons good olive oil
- 1 1/2 tablespoons unsalted butter
- 3 cups chopped leeks, white and light green parts (2 leeks)
- 1 cup chopped fennel
- 1 1/2 cups Arborio rice
- 2/3 cup dry white wine
- 4 to 5 cups simmering chicken stock {I used vegetable stock}
- 1 pound thin asparagus
- 10 ounces frozen peas, defrosted, or 1 1/2 cups shelled fresh peas
- 1 tablespoon freshly grated lemon zest (2 lemons)
- Kosher salt and freshly ground black pepper
- 2 tablespoons freshly squeezed lemon juice
- 1/3 cup mascarpone cheese, preferably Italian
- 1/2 cup freshly grated Parmesan, plus extra for serving
- 3 tablespoons minced fresh chives, plus extra for serving
1.  Prep all ingredients first.  This will make your risotto cooking so much easier.
{ prep in progress }
2.  Cut the asparagus diagonally in 1 1/2-inch lengths and discard the tough ends. Blanch in boiling salted water for 4 to 5 minutes, until al dente. Drain and cool immediately in ice water and set aside. {If using fresh peas, blanch them in boiling water for a few minutes until the starchiness is gone.}

3.  Heat the olive oil and butter in a medium saucepan over medium heat. Add the leeks and fennel and saute for 5 to 7 minutes, until tender. Add the rice and stir for a minute to coat with the vegetables, oil, and butter. Add the white wine and simmer over low heat, stirring constantly, until most of the wine has been absorbed. Add the chicken stock, 2 ladles at a time, stirring almost constantly and waiting for the stock to be absorbed before adding more. This process should take 25 to 30 minutes.
4.  When the risotto has been cooking for 15 minutes, drain the asparagus and add it to the risotto with the peas, lemon zest, 2 teaspoons salt, and 1 teaspoon pepper. Continue cooking and adding stock, stirring almost constantly, until the rice is tender but still firm.  I ended up using a total of 4 cups of stock.
5.  Whisk the lemon juice and mascarpone together in a small bowl {I did this ahead of time while I was prepping the other ingredients}. When the risotto is done, turn off the heat and stir in the mascarpone mixture plus the Parmesan cheese and chives. Set aside, off the heat, for a few minutes, sprinkle with salt and pepper, and serve hot with a sprinkling of chives and more Parmesan cheese.

Click here to see Ina's original recipe.  I can't wait to eat the leftovers tomorrow!
What did you cook this week?
{ Please remember to add a link in your post back to this post or add the Tasty Tuesdays button to your post; you can find the button & code on my sidebar.  Thanks! }


girlichef said...

OH, I have actually been craving a "Springy" risotta...this one looks amazing!

Alicia@ eco friendly homemaking said...

This looks oh so good!!

yasmeen said...

gorgeous risotto! love the spring colors (even though we're stuck here in winter).

jillian :: cornflake dreams. said...

yum! sounds tasty. i need to try this recipe, im getting a little sick of our usual veggies (we live on green, red peppers and onions!) xoxo jillian:: cornflake dreams

Marelie said...

Hmmmnnn..it looks so good.Thanks for hosting and sharing.Its always nice to be here.I brought my Pork and Tofu

Julie said...

I'm wondering about the "Print Recipe" skill too. Please share when you've figured it out.

Sabrina said...

YUM! I've never tried to tackle risotto, but this gives me great inspiration!

As to the "print" option, I copy and paste my recipes into Google Docs. Each document you make on your google docs has its own link. So then I just create a link at the top of my recipes to that web document. I only do this for my own recipes usually. Hope this helps!

Emily {Frilly Details} said...

What a yummy looking recipe! Perfect for this time of year. I was really confused why Tasty Tuesday was being posted on a Monday. Holiday weekends totally throw me off!

Vicki V @ blestnest.blogspot.com said...

That risotto looks divine! I've always wanted to try to make it! Here is the link that I used when I wanted to learn how to have printable recipes:


Dina @ 4 Lettre Words said...

Oh, goodness! How great is risotto!? I want a bowl of that right now. :)

Denise said...

Oh my looks great, glad payday is Friday !!!

Elizabeth said...

Thanks for hosting! Asparagus is my fave!

alicia said...

So beautiful. I rarely make dishes that are even pretty. lol. Thanks so much for the yummy recipe. Not sure how to do that link thingy either.

Samara Link said...

This looks delightful! I have never made risotto, but I love to order it when out for dinner. It's neat that you had it when out and decided to make your own. Isn't food fun when you do that kind of thing? Ina is probably my favorite chef on The Food Network. She makes me want to cook! Thank you so much for sharing this. I will have to put it in my list of recipes to try. Take care!

Belinda @zomppa said...

Can't believe it is almost June. This risotto is wonderful!

Michelle Maskaly said...

That looks delish! I love risotto.

Mindy said...

I've made asparagus risotto, but this takes it up a notch! Looks amazing! Thanks for hosting!

Aimee said...

Yum, that looks wonderful, thanks for sharing (and hosting)!

Val said...

3 words.......oh my goodness!

Lauren said...

Yum! Risotto is one of my favorite dinners. Definitely making this!

Jenna Lee said...

ThaT LOOKS AMAZING! I LOVE RISOTTO ITS MY FAVORITE! Sorry about the all caps i'm just so excited!

Manu said...

That is a very yummy looking risotto!
I have linked my fried Pizza recipe... it is my first time here! Thanks for hosting Alissa!

Erin @ Art+Food+Life said...

This risotto looks amazing!

I use print friendly. I like it because it allows viewers to choose what they want to print (they can remove images, paragraphs, whatever)


Rachel said...

This risotto looks great - and so seasonally appropriate! I love asparagus :)

Jane said...

Hi Alissa,
Your Risotto looks amazing! Love your photos!

I added my family's favorite thing on the grill - Baby Back Ribs.

Thanks for hosting!

Leah said...

This looks amazing!! Yum!

Kendall Jones said...

This looks fantastic! I've been so behind on blogging - I've missed linking up to Tasty Tuesdays! I'll be back soon :)

For printer-friendly recipes, I use Google Docs. I create a new document, copy and paste the recipe text from my blog post, and insert one image that I've saved to my desktop (it has to be lo-res or you'll have trouble). I click 'share' in top right corner of the window and change settings to 'public'- then it generates a link to the recipe. I love this feature because I can batch print all of my recipes and put in a binder for weddings gifts or for family. You can also make 'collections' for main dishes, desserts, etc. It took forever to go back through all my old recipes and make a printer-friendly version, but it's worth it. Now that I do it regularly, it only takes a couple of extra minutes to make the print version before finishing a blog post.

Good luck!

Tina (PinayInTexas) said...

Gorgeous looking Spring Green Risotto!
I'm linking up my Slow-cooked Beef Brisket & Vegetables for this week! Tnx again for hosting!

Amanda-The Sweet Details said...

Just wanted to let you know I changed my blog url from eating in winnipeg to http://thesweetdetail.blogspot.com/ hope to have you come over there and follow me there :)

Jenny @ Anything Pretty said...

Um....that looks amazing. My mouth is literally watering just looking at it. And I love how it matches the blog too:)!

cailen ascher said...

omg that looks divine! i just LOVE a good risotto!

your blog is great - so glad i found it. i'm your newest follower.




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