RISOTTO WITH SPRING CARROTS AND LEEKS
You can get carrots and leeks year 'round in the supermarket. In the spring, though, new carrots and leeks, fresh and sweet, come to farmers' markets, and they're perfect for this risotto.
Provided by Martha Rose Shulman
Categories dinner, main course
Time 45m
Yield Serves four to six
Number Of Ingredients 13
Steps:
- Pour your stock or broth into a saucepan, and bring it to a simmer over low heat with a ladle nearby or in the pot. Make sure that it is well seasoned.
- Heat the oil in a wide, heavy skillet or saucepan over medium heat, and add the carrots, leeks and 1/2 teaspoon salt. Cook, stirring, until the vegetables begin to soften, about three minutes. Add the rice, thyme and garlic. Cook, stirring, until the grains of rice are separate and beginning to crackle.
- Add the wine, and stir over medium heat until it has almost evaporated. Begin adding the simmering stock, two ladlefuls (about 1/2 cup) at a time. The stock should just cover the rice and should be bubbling, not too slowly nor too quickly. Cook, stirring often, until the liquid is almost absorbed. Add another ladleful or two of the stock, and continue to cook in this fashion - adding more stock when the rice is almost dry, then stirring - for about 20 to 25 minutes. Taste a bit of the rice. It should be chewy but not hard in the middle. (If it is still hard in the middle, add more stock and cook for another five minutes or so.) Stir in the chopped fresh herbs, add pepper to taste, taste and adjust salt.
- When the rice is cooked al dente, remove the pan from the heat and stir in another ladleful of stock, the Parmesan and lemon juice. The rice should be creamy. Serve right away in wide soup bowls or on plates, spreading the risotto in a thin layer rather than lumping in a mound.
Nutrition Facts : @context http, Calories 415, UnsaturatedFat 7 grams, Carbohydrate 62 grams, Fat 10 grams, Fiber 4 grams, Protein 14 grams, SaturatedFat 3 grams, Sodium 1071 milligrams, Sugar 9 grams
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Corin Woods
[email protected]This risotto was a bit bland for my taste.
Hedwig Gaming
[email protected]I would definitely recommend this risotto recipe.
Shari Barrett-Mullings
[email protected]This risotto is a great weeknight meal.
NaBree Weddles
[email protected]I love the addition of peas and Parmesan cheese to this risotto.
Colton Teeter
[email protected]This risotto is a great way to use up spring vegetables.
Hafeez Ahmeadani
[email protected]I make this risotto all the time. It's so easy and delicious.
Courtney t
[email protected]This is my favorite risotto recipe. It's always a hit with my family and friends.
Ambrosio SALAZAR
[email protected]I love this risotto! It's so flavorful and easy to make. I always get compliments when I serve it.
omid mirzai
[email protected]This risotto was so easy to make and it turned out so well! The flavors were amazing and the texture was perfect. I will definitely be making this again.
Masud Md
[email protected]I made this risotto for a dinner party and it was a huge hit! Everyone loved the creamy texture and the flavorful vegetables. I will definitely be making this again.
Fatema Khanom
[email protected]This was a delicious and easy weeknight meal. The risotto was creamy and flavorful, and the vegetables were cooked perfectly. I especially liked the addition of the peas and Parmesan cheese. I will definitely be making this again!
biruk girma
[email protected]This risotto was easy to make and turned out great! I used baby carrots and leeks from my garden, and the flavor was amazing. I also added a bit of white wine to the broth, which gave the risotto a nice depth of flavor. I will definitely be making th
Jonathan Bulus
[email protected]I'm not usually a fan of risotto, but this recipe changed my mind! The risotto was so creamy and flavorful, and the spring vegetables were a great addition. I especially liked the pop of color from the peas. I will definitely be making this again.
Md Saniahmed
[email protected]I made this risotto last night and it was a huge hit with my family! The risotto was creamy and flavorful, and the vegetables were cooked perfectly. I especially liked the addition of the leeks, which added a nice depth of flavor. I will definitely b
Rafi Sikder
[email protected]This risotto was absolutely delicious! The flavors of the spring carrots and leeks were so fresh and vibrant, and the Arborio rice was cooked perfectly. I also loved the addition of the peas and Parmesan cheese. This dish is definitely a keeper!