Today is my first month posting with Blogger CLUE. Much like the game, this blogger society involves secrecy, fun, challenge and cooperation with the other game playing members. The good news about this, however, is that in the end, everyone’s a winner. All of the participating bloggers are assigned a blog to find, pick, and make a recipe. But the twist with this group is that there’s a theme!
This month I was assigned A Spoonful of Thyme and had the task of finding a recipe utilizing spring vegetables. I was on a personal mission to use asparagus. It’s my favorite spring vegetable, and while we do enjoy it year round, it’s always better in season! I found three contenders: Spring Green Risotto; Pasta with Proscuitto, Asparagus, and Peas; and Warm Salad with Grilled Asparagus.
I chose the risotto for a few reasons: I already had mascarpone in my fridge, which is very rare, I’ve been wanting to try fennel, and my husband had been asking for risotto for a few weeks. Win – win – win!
We enjoyed this risotto for Easter supper! My 9 month old even enjoyed it! I wasn’t sure how he’d handle the peas but they didn’t phase him. Which makes me very excited. It’s been hard getting him to eat vegetables – other than sweet potato.
I made a couple changes to the recipe: by using what I had I combined chicken stock and vegetable stock to have enough liquid and instead of blanching the asparagus and adding it later, I chopped it up to about the size of peas and added it with the leeks and fennel.
Spring Green Risotto
- 5 C stock (chicken, vegetable, or a combination of both)
- 2 tbsp olive oil
- 1 tbsp butter
- 2 leeks, sliced
- 1 fennel bulb, chopped
- 1/2 lb asparagus, diced
- 1 1/2 C arborio rice
- 2/3 C white wine
- 1 1/4 C frozen peas, thawed
- zest of 1 large lemon
- 2 tbsp lemon juice
- 1/3 C mascarpone cheese
- 1/2 C grated parmesan cheese
- In a pot bring the stock to a simmer.
- In a dutch oven, melt butter in olive oil over medium high heat. Saute leeks, fennel, and asparagus for 5 minutes.
- Add the rice, stirring to coat in the veggies, cook a minute or two. Deglaze the pan with the white wine. Once the wine has been absorbed add the stock a ladleful at a time. Stir often and add more stock after the previous addition has been absorbed.
- At the halfway point, add the peas and lemon zest. Season to taste with S+P.
- When rice is creamy remove from heat. (Note: You might not use all of the stock, although I did.)
- In a small bowl, whisk together the lemon juice and mascarpone. Stir into the risotto along with the parmesan cheese.
*This recipe is adapted from Kate at http://aspoonfulofthyme.blogspot.com/2010/05/two-fer-one-grilled-herb-shrimp-and.html*
Here’s a list of the other players of Blogger CLUE this month:
- Asian Fried Quinoa by Kate from Kate’s Kitchen
- Asparagus and Prosciutto Salad with Lemon Vinaigrette by Heather from girlichef
- Asparagus Quiche by Alice from A Mama, Baby and Shar-pei in the Kitchen
- Asparagus Salmon Fried Rice by Stacy from Food Lust People Love
- Blue Cheese and Bacon Potato Salad by Christiane from Taking on Magazines
- Blue Cheese Potato Salad by Lea Ann from Cooking on the Ranch
- Broccoli and Cheese Muffins by Kelli from Kelli’s Kitchen
- Broccoli Cheddar Soup by Azmina from Lawyer Loves Lunch
- Caesar Salad with Grilled Romaine by Jean from Lemons and Anchovies
- Cheese Soufflé with Garden Salad by Debra from Eliot’s Eats
- Chicken Tikka Salad by Ramona from Curry and Comfort
- Chocolate Strawberry Pound Cake by Kim from Liv Life
- Cowboy Vegetable Scramble by Kathy from A Spoonful of Thyme
- Creamy Asparagus Soup by Anna from Anna Dishes
- Halibut and Spinach en Papillote by Liz from That Skinny Chick Can Bake
- Honey Balsamic Glazed Carrots by Rebekah from Making Miracles
- Lemon Bars by Anna from Anna Dishes
- Maple Soy Glazed Spring Carrots by Lora from Cake Duchess
- Peppercress and Basil Pesto by Lisa from Authentic Suburban Gourmet
- Fresh Basil Pesto by Christy from Confessions of a Culinary Diva
- Raspberry and Rhubarb Rustic Tarts by Wendy from A Day in the Life on the Farm
28 thoughts on “Blogger CLUE: Spring Green Risotto”
Yumm Lauren! That looks absolutely wonderful – perfectly springy! 🙂
Oooh, I love risotto! And this spring version looks divine. SO glad you’ve joined us this month, Lauren!
How beautiful! I love green peas so this would be perfect for me!
I do too!
So happy you have joined us Lauren. I have never thought to put marscapone in my risotto…filing that one away for next time.
Thanks for the invite! 🙂
So happy that you enjoyed the risotto! It is one of my favorites. I wasn’t a risotto lover until I tried this recipe and now it is on the rotation!
We love risotto. And I love making it. But I don’t very often, so it’s always a treat.
I make risotto so often and a favorite is with asparagus. Can’t wait to try this recipe. You did a great job for this month’s theme!!
When the 9- month old loves it you know you have a winner! Welcome to CLUE, it’s a wonderful group and we’re so happy to have you a part of it!
He had leftovers tonight too!
Welcome to the Blogger CLUE Society! You picked a perfect spring recipe and I will be book marketing this for a future dinner. Nice choice!
Thank you thank you.
Belcome to Blogger C.L.U.E.! I love what you chose as your first recipe. Risotto is one of my go-to comfort foods and you did an awesome job with this one. I’d eat the whole recipe’s worth.
Great choice from Kathy’s blog, Lauren! Don’t you love a meal the whole family can enjoy?! How rare that is when there are still little ones afoot.
Looks like a lovely meal… creamy and delicious!
Thanks, it was!
What a delicious recipe. I love the addition of mascarpone to the risotto!
Yea! I don’t usually add it.
I’ve never seen marscapone in a risotto, how cool!!
It’s a nice addition
Love, love, love Spring Risotto! Welcome to Blogger CLUE!