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Lala Cooks - Risotto

lalacooks's picture
In this episode Chef Newton makes a very yummy and easy to make risotto with some spring vegetables. You can use pretty much any vegetable you like to add your own flavor and flair to the dish....
Ingredients
  Asparagus stalks 10 , cut in pieces
  Shallot 1 , chopped
  Zest of lemon 1
  Olive oil 1 Tablespoon
  Butter 1 Tablespoon
  Arborio rice 2 Cup (32 tbs)
  Dry white wine 1 Cup (16 tbs)
  Low sodium vegetable stock 8 Cup (128 tbs)
  Frozen peas 1 Cup (16 tbs)
  Mascarpone cheese 2 Tablespoon
  Salt To Taste
  White pepper To Taste
  Parsley/Basil leaves 1⁄4 Cup (4 tbs), chopped
  Parmesan cheese To Taste
Directions

GETTING READY
1. Remove the hard part of the asparagus and blanch in boiling water for a few minutes until bright green but still crisp.
2. Remove the asparagus from boiling water and flash in ice water to stop cooking.
3. Cut into 3 pieces each and set aside.

MAKING
4. In another large pot, sauté the shallots in olive oil and butter until soft and translucent.
5. Add in the rice and season with a little salt. Stir until coated.
6. Pour in the wine and cook, while stirring, until dry and the wine is gone.
7. Stir in the stock, one cup at a time with a ladle. Wait until each cup is soaked up by the rice until adding more, until the rice has become cooked and is al dente.
8. Season with salt and pepper and add in the asparagus, peas, lemon zest.
9. Add in the mascarpone to the risotto and cook for a few seconds.

SERVING
10. Garnish with parsley and parmesan and serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
0 Minutes
Servings: 
4
Have you been looking for the perfect Italian Risotto recipe? Look no further, chef Leslie shares her personal favorite recipe to prepare Risotto Italiano. Watch this video now and don’t forget to share the recipe with your friends too.

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