Lala Cooks - Risotto

lalacooks's picture

Feb. 04, 2011

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
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 505Calories from Fat 93

 % Daily Value*

Total Fat 11 g16.9%

Saturated Fat 4 g20%

Trans Fat 0 g

Cholesterol

Sodium 444 mg18.5%

Total Carbohydrates 87 g29%

Dietary Fiber 5 g20%

Sugars 13 g

Protein 4 g8%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet