Sunday, April 13, 2008

Spring Risotto

I have the perfect Spring Risotto for you. It is an oven-baked variation, so the major challenge with risotto (stirring faithfully as the cups of liquid are absorbed) is eliminated. I think this recipe, which incorporates asparagus, fresh herbs and lemon, is simply delicious.
I cook this dish in a 2 quart Le Creuset round French oven. It moves from stove top, to oven, to table beautifully. Make sure to choose a pot that has a lid & can go from stove top to oven.
Anne's Spring Risotto

1 Tbsp. olive oil
1 Tbsp. butter
1/4 c. chopped onion
1 c. fresh asparagus, chopped 1 inch pieces
1 c. fresh red/orange bell peppers, chopped
3/4 c. arborio rice
2 c. vegetable stock
1/4 c. white wine
1 Tbsp. fresh lemon rind, grated
1 Tbsp. fresh rosemary, chopped fine
1 Tbsp. fresh parsley, chopped fine
1 Tbsp. fresh mint, chopped fine
1/4 tsp. ground coriander
1 squeeze of fresh lemon juice
2 Tbsp. butter
1/4 c. grated parmesan cheese
salt & pepper to taste

Preheat oven to 425 degrees. On stove top, place oven safe saucepan/stockpot on burner over med heat. Add oil & butter and melt. Add onions, asparagus & peppers - saute 2-3 min. Add rice and stir until coated - about 1-2 min. Add stock & wine. Stir in lemon zest, all the herbs and the coriander. Cover and place in the oven to bake for 25 minutes. When timer goes off, stir in a squeeze of lemon juice, remaining 2 Tbsp. of butter, parmesan cheese and salt & pepper to taste. Serve immediately.

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