Springtime Risotto

So, this was one of those recipes that I had wanted to try but since it did not contain meat, I knew it would never pass at my dinner table as a main dish. You'll see below with what I decided to serve it. Anyways, anyone who has ever made risotto knows it can be time consuming, but I choose to look at it as therapeutic in a way. The key is to let the risotto absorb almost all the stock, then add a ladle more and stir, stir, stir. Also, right before it looks done, it is done. What I mean is, let it stay a little liquidy at the end, because when you add the cheese, it will turn the perfect creamy consistency. With all the green vegetables, it is a great side dish to serve at your table this spring!

Springtime Risotto

Ingredients

* 1 1/2 tablespoons good olive oil
* 1 1/2 tablespoons unsalted butter
* 3 cups chopped leeks, white and light green parts (2 leeks)
* 1 1/2 cups Arborio rice
* 2/3 cup dry white wine
* 4 to 5 cups simmering chicken stock
* 1 12 oz bag of frozen cut asparagus
* 1 15 oz. can of artichoke hearts, drained
* 10 ounces frozen peas, defrosted, or 1 can of peas, drained
* 1 teaspoon freshly grated lemon zest (1 lemon)
* salt and ground black pepper
* 2 tablespoons freshly squeezed lemon juice
* 1/3 cup cream cheese
* 1/2 cup freshly grated Parmesan, plus extra for serving
* 3 tablespoons minced fresh chives, plus extra for serving

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.

When the risotto has been cooking for 15 minutes, add the asparagus to the risotto with the artichokes, 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.

When the risotto is done, turn off the heat and stir in the cream cheese, lemon juice, 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.

What I served it with: baked herb chicken and wheat rolls