A few nights ago, I made one of my favorite summertime dishes.  Risotto! This particular recipe incorporates a lot of vegetables and is adapted from a cooks illustrated recipe.  The initial recipe was a bit involved, so I pared it down to something more manageable for a weeknight meal.  Enjoy!


  • 1 pound asparagus, tough ends snapped off, cut on bias into 1/2-inch thick pieces
  • 2 medium leeks, white and light green parts halved lengthwise, washed, and sliced thin
  • 2 cups low-sodium chicken broth
  • 2 cups water
  • Salt and pepper
  • 2/3 cup frozen peas
  • 2 medium garlic cloves, minced or pressed through garlic press or minced
  • 1 1/2 cups Arborio rice
  • 1 1/2 cup dry white wine
  • 1 ounces grated Parmesan cheese (about 1/2 cup)
  • 2 teaspoons juice from 1 lemon
  • Olive oil


For this recipe, I find that having my vegetables chopped up first really helps.  I’ve made this many times in the past and occasionally I burn the asparagus or leeks when I’m busy chopping up the other. This usually ends with my fiance asking if the burnt leeks are actually bacon and watching his face fall when I tell him no 😛

That said, chop up the leeks, asparagus and garlic accordingly.  For the leeks, cover the bottom of a large dutch oven with a thin coat of olive oil and cook until soft, around 4 -5 minutes over medium heat.  In the mean time, place the asparagus in a medium fry pan and coat with olive oil.  Cook until tender, around 5 minutes on medium heat.

For the asparagus, add the peas when the asparagus is tender.  Cook for one minute, then move to a new plate /bowl and cover to keep warm.  These will be added to the risotto at a later step.

When the leeks are ready, add the garlic and let cook for one minute.  Then add the rice.  Cook the rice until the edges are translucent, around 3 minutes.  Next, add the wine and stir until absorbed, around 5 minutes.  After the wine is absorbed, add the broth.  Let this simmer for 12 minutes or until absorbed.  Be sure to stir every 3 minutes or so.  After, add the water ½ cup at a time, stirring every 3 minutes or so.  Repeat this 2 to 3 times until the rice is al dente.

Off heat, add the peas/asparagus, the parmesan cheese and lemon juice.  Stir to combine and serve immediately.  This serves four as a main dish or 6 as a side dish.

Let me know if you try it!



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