Lemon Risotto

Madame L and I had a similar dish at Annie’s in NYC years ago that inspired this recipe. Serves 4.

  • 45 oz chicken broth
  • 1 Tablespoon extra-virgin olive oil
  • ½ cup finely chopped leeks
  • 1 ½ cups uncooked Arborio rice
  • 2 teaspoons grated lemon rind
  • ½ cup dry white wine
  • 2 cups asparagus pieces
  • ½ cup fava beans
  • ½ cup mushroom pieces
  • ½ cup grated Parmesan cheese
  • 2 Tablespoons lemon juice
  • 2 Teaspoons thyme leaves

Bring broth to a simmer and keep warm over low heat.

Heat oil in a large nonstick skillet over medium heat. Add leeks; cook 5 minutes or until tender, stirring frequently. Add rice and rind; cook 2 minutes stirring constantly. Stir in wine and cook until the liquid is nearly absorbed, about 3 minutes. Add 3 ½ cups broth, ½ cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 20 minutes total). Stir in asparagus, fava beans and mushrooms. Add remaining broth, ½ cup at a time, stirring constantly until each portion of broth is almost absorbed before adding the next. Remove from the heat and stir in cheese, juice and thyme.