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*
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