GREEN RISOTTO

I mentioned yesterday that we've been having some trouble at dinnertime. I've been worried about getting greens in Matilda and since St Patricks Day is right about the corner, I thought Green Risotto was quite appropriate! Matilda loves rice so I snuck in some asparagus and green peas to the mix. I was inspired by Ina Garten. I personally think the world would be a better, happier place if people spent more time watching the Barefoot Contessa. Her idillic life in the Hamptons, the way she talks, the way she stirs... so calming! The other day I found Matilda sitting on the couch watching it. She spans the generations. I digress...
What I love the most about this recipe is the marscapone cheese and lemon. So bright and creamy. Heaven. If you're craving comfort food (like I was when I made this) then whip up some of this, wait to have yours after the kids go to sleep, pour a glass of wine and curl up to the latest episode of "fill in the blank." I need a new show. Whatcha got? Please don't say Downton Abbey - I've tried like four times to get into it. It's giving me a complex.

Green Risotto

Inspired by Ina Garten's Spring Green Risotto

• 3 tablespoons butter
• 1 1/2 cups Arborio rice
• 2/3 cup dry white wine
• 32 oz of chicken stock
• 1 1/2 cup frozen asparagus (tips and stems)
• 1 1/2 cup frozen peas
• 2 t salt
• 1 t pepper
• 1/3 cup marscapone cheese
• 2 t lemon juice + zest

Method:

Heat the butter in a medium saucepan over medium heat. Add the rice and stir for a minute to coat with the butter. Add the white wine and simmer over low heat, stirring constantly, until most of the wine has been absorbed. Next pour a bit of the chicken stock in 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.

Once the risotto has been cooking for 15 minutes, take the asparagus and peas and add them to the risotto. Next add 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. When the risotto is done, turn off the heat and stir in the mascarpone cheese. Set aside, off the heat, for a few minutes. Sprinkle with salt and pepper. Serve hot and enjoy!

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