Directions:
- 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.
- Meanwhile, 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. (If using fresh peas, blanch them in boiling water for a few minutes until the starchiness is gone.)
- 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.
- Whisk the lemon juice and mascarpone together in a small bowl. 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 699.42 Kcal (2928 kJ) | ||
| Calories from fat | 218.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.28g | 37% | |
|---|---|---|---|
| Cholesterol | 49.27mg | 16% | |
| Sodium | 422.05mg | 18% | |
| Potassium | 576.93mg | 12% | |
| Total Carbs | 86.8g | 29% | |
| Sugars | 8.3g | 33% | |
| Dietary Fiber | 7.72g | 31% | |
| Protein | 20.72g | 41% | |
| Vitamin C | 30.7mg | 51% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 5.1mg | 28% | |
| Calcium | 336.6mg | 34% | |
| Amount Per 100 g | |||
| Calories | 158.07 Kcal (662 kJ) | ||
| Calories from fat | 49.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.49g | 37% | |
|---|---|---|---|
| Cholesterol | 11.13mg | 16% | |
| Sodium | 95.38mg | 18% | |
| Potassium | 130.39mg | 12% | |
| Total Carbs | 19.62g | 29% | |
| Sugars | 1.88g | 33% | |
| Dietary Fiber | 1.75g | 31% | |
| Protein | 4.68g | 41% | |
| Vitamin C | 6.9mg | 51% | |
| Iron | 1.1mg | 28% | |
| Calcium | 76.1mg | 34% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
Try this similar recipes
-
Spring Green Risotto (Ina Garten)
Good olive oil, Unsalted butter and 13 more.. -
Risotto Primavera
Asparagus, trimmed and cut into 1/2-inch pieces and 17 more.. -
Broccoli Risotto with Cream and Lemon
Olive oil, Butter, Sweet onion, finely chopped and 11 more.. -
Mushroom and Asparagus Risotto
Sliced dried shiitake mushrooms, Olive oil, Butter and 11 more.. -
Risotto alla Primavera
Vegetable broth, Unsalted butter, divided and 10 more.. -
Sausage and Vegetable Risotto
Chicken stock (42 oz.) and 12 more.. -
Asparagus and Shiitake Risotto
Chicken broth (40 fl oz), Water and 8 more.. -
Risotto
Water, Vegetarian chicken soup mix, Butter and 6 more.. -
Chicken in Riesling (Coq Au Vin Blanc)
Whole chickens, skin on, cut in pieces with the backbone ... and 12 more.. -
Curried Asparagus Quinoa Salad
Uncooked quinoa, Water, Olive oil or 1 tbsp vegetable oil and 14 more.. -
Lobster and Corn Risotto
Lobster, cooked, Water, Chopped onion and 12 more.. -
Risotto Ala Milanese
Risotto milanese and 10 more.. -
Chicken and Wild Mushroom Fettuccini
Boneless skinless chicken breasts , cut into 1/2-inch str... and 14 more..
Also Try
-
-
-
Chicken Milanese with Spring Greens
Fresh lemon juice, White wine vinegar, Minced shallots and 11 more.. -
-
-
-
-
-
-
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
