Spring Risotto

It's hard to believe that only a year ago I was totally intimidated by the idea of risotto. Today I feel like I can safely say I've got it down pat. I barely need a recipe anymore! I just decide what kind of flavors/ingredients I want to use and I go for it.

Normally risotto is the kind of dish I reserve for the weekend since it is not necessarily quick and easy but I decided to bend my own rules a little bit given that I worked from home for a few hours on Wednesday (Jason and I left work a little early to attend a pre-construction meeting at the home site....assuming all goes as planned, we're about 90 days out from closing!). This time around I went for something springy--lots of green, lots of crunch and very fresh. Overall the risotto came together faster than I remembered and was creamy and delicious. Fennel, leek, asparagus, zucchini, chives and peas....very spring indeed.

Spring Risotto
Inspired by previous risotto recipes from Ina Garten and Smitten Kitchen

Ingredients:
1 TBL olive oil
1 zucchini, chopped
2-3 stalks of asparagus, chopped
4 cups of low sodium chicken broth
1 cup of water
2 TBL olive oil
TBL butter
1 leek, white and light green parts chopped
1 fennel bulb, core removed and chopped
1 1/2 cups arborio rice
1 cup white wine
1 cup frozen peas
1/3 cup grated Parmesan cheese
juice of one lemon
1/3 cup chopped chives
salt and pepper

1. In a large saucepan, heat 1 TBL of olive oil. Add zucchini and cook for 3-5 minutes until it starts to soften. Add asparagus and cook for another 2 minutes. Remove to a plate.
2. Add chicken stock and water to same saucepan and bring to a low simmer.
3. Meanwhile, heat 2 TBL of olive oil and butter in a large pan or dutch oven. Add chopped fennel and leeks. Season with salt and pepper. Cook until soft, about 5-7 minutes. Add arborio rice. Stir constantly until rice is coated with the fat and vegetables--about 2 minutes.
4. Add wine. Cook, stirring constantly, until rice has absorbed almost all of the liquid.
5. Add chicken stock, two ladles at a time, stirring rice almost constantly until almost all of the liquid has been absorbed. Repeat until rice is thick and creamy (it should take most of the stock)-- about 15-20 minutes total.
6. When rice is almost done, add frozen peas. When rice is done and peas are warmed through, add zucchini and asparagus and stir.
7.  Remove risotto from heat. Add in Parmesan cheese, chives, and lemon juice. Check for seasonings and serve.