Chris and I have been loving butternut squash risotto all winter long, but we wanted a lighter/springy version for the sunny days lately. This recipe (courtesy of Martha and Whole Living) certainly fit the bill! We had some wine and romano in the fridge, so we added those in for kicks and paired the risotto with a simple green salad (carrot, radish, green pepper and tomato). Super delicious!
- 1 large leek, white part only, well washed and cut into 1/2-inch dice
- 1 tablespoon plus 1 teaspoon unsalted butter
- 1 cup Arborio rice
- 2 cups Vegetable Stock, or low-sodium canned
- 1/2 cup white wine (I used TJ's Sauvignon Blanc)
- Kosher salt and freshly ground black pepper
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 2 tablespoons chopped chives
- 1/3 cup romano cheese
- Sweat the leek in 3 teaspoons of butter over low heat in a tightly covered straight-sided saute pan for 6 minutes, stirring once or twice.
- Add the rice and raise the heat to medium, stirring often for 3 minutes. Add 1/2 cup of wine, stir until it's been absorbed. Add 1 cup of stock, season lightly with salt and pepper, and stir until all of the liquid has been absorbed.
- Add the remaining broth, 1/2 cup at a time, stirring constantly after each addition. When all of the liquid is absorbed, add the zest and continue to cook for about 10 minutes more, until the rice is al dente.
- Stir in the lemon juice. Season well with salt and pepper, add the chives and romano, stir in the remaining 2 teaspoons of butter until it melts, and serve hot.