Imen Ina Garten Spring Green Risotto is a creamy stovetop rice dish made with Arborio rice, leeks, fennel, asparagus, peas, mascarpone, and freshly grated Parmesan. It serves 4 for dinner or 6 as an appetizer, and the whole dish comes together in about 47 minutes.
This recipe comes from her cookbook Barefoot Contessa Back to Basics, published in 2008. What makes it different from a standard risotto is the mascarpone and lemon juice whisked together at the end. That finish gives the rice a tangy, creamy richness that Parmesan alone cannot match.
The key move is adding the asparagus partway through cooking so it stays firm and bright. She blanches the spears in salted boiling water first, then folds them into the pot with about 15 minutes of simmering left.
Ina Garten Spring Green Risotto
Description
A bright stovetop risotto loaded with spring vegetables and finished with a mascarpone-lemon mixture that makes every bite creamy and fresh. Leeks and fennel build the base before asparagus and peas join the pot.
Ingredients
Instructions
- Heat the oil and butter in a medium saucepan over medium heat. Add the leeks and fennel and sauté for 5 to 7 minutes, until tender.
- Add the rice and stir for a minute to coat with the vegetables, oil, and butter.
- Pour in 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.
- Cut the asparagus diagonally in 1½-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.
- Blanch fresh peas if using them instead of frozen. Boil them for a few minutes until the starchiness is gone, then drain.
- Add the vegetables 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.
- Finish the risotto by turning off the heat and stirring 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.
FAQ
Why does Ina whisk the mascarpone with lemon juice before adding it to the risotto?
Whisking them together first ensures the mascarpone melts smoothly into the hot rice without any clumps. The lemon juice loosens the cheese so it blends evenly throughout the dish. This two-step finish creates a silky consistency, and her Shrimp Risotto relies on a similar approach.
Can I use vegetable stock instead of chicken stock in this risotto?
You can swap in vegetable stock and still get a creamy result, though the flavor will be lighter. Chicken stock adds savory depth that supports the leeks and Parmesan. For more body from a vegetable version, stir in an extra tablespoon of Parmesan at the end.
What is the best way to blanch asparagus so it stays crisp in the risotto?
Drop the spears into heavily salted boiling water and cook for four to five minutes until they bend slightly but still snap. Transfer them straight into ice water to stop the cooking immediately. This keeps the asparagus bright green and firm, much like the method she uses in her Cream of Asparagus Soup.
What kind of white wine works best for this risotto?
A dry, crisp white wine like Pinot Grigio or Sauvignon Blanc works well because it adds acidity without sweetness. Avoid anything oaky or buttery since that can muddy the bright flavors. The wine cooks down quickly, so you only need about two-thirds of a cup.
Can I make this risotto ahead of time?
Risotto is best served right after cooking because the rice continues absorbing liquid as it sits. If you need to prepare it early, undercook the rice slightly and spread it on a sheet pan to cool. Reheat gently with warm stock, stirring until creamy again.
What can I serve alongside this spring risotto?
A simple roast chicken pairs well since the risotto is rich enough to serve as the main starch. Her Roast Chicken With Croutons would be a fitting match. For a lighter meal, try a green salad or her Caramelized Shallots on the side.
