Spring Vegetable Risotto with Carrot and Watercress

Name: Spring Vegetable Risotto with Carrot and Watercress
Total time: 105 min
Ingredients: 2 tablespoons minced fresh parsley leaves, stems reserved; 2 tablespoons minced fresh mint leaves, stems reserved; 1/2 teaspoon lemon zest, finely grated, from 1 lemon; 3 medium carrots, peeled and cut into 1/2-inch dice, peels and any trimmings reserved; 2 medium leeks, white and light green parts halved lengthwise, washed, and sliced thin (about 4 cups), 2 cups roughly chopped greens reserved (see note); 4 cups low-sodium chicken broth (see note); 3 cups water; 5 tablespoons unsalted butter; 2 medium garlic cloves, minced or pressed through garlic press (about 2 teaspoons); 1 1/2 cups Arborio rice (see note); 1 cup dry white wine; 1 large bunch watercress, washed and dried, large stems removed (about 4 cups); 1 1/2 ounces grated Parmesan cheese (about 3/4 cup), plus extra for serving; 2 teaspoons juice from 1 lemon

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Bland flavor and mushy vegetables can ruin this Italian classic. Could we boost taste while improving the vegetables’ texture?

Keywords

Italian
Rice
Fruits & Vegetables
Europe
Vegetables
Pasta
Grains
Rice & Beans
Main Courses

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Cooking tools:

Garlic press
Fine-mesh strainer
Dutch oven
Grater
Peeler
Chef's knife
Cutting board
Saucepan
Mixing bowl
Measuring cup
Measuring spoon
Spoon
Stove
Plate

Ingredients

2 tablespoons minced fresh parsley leaves, stems reserved
2 tablespoons minced fresh mint leaves, stems reserved
1/2 teaspoon lemon zest, finely grated, from 1 lemon
3 medium carrots, peeled and cut into 1/2-inch dice, peels and any trimmings reserved
2 medium leeks, white and light green parts halved lengthwise, washed, and sliced thin (about 4 cups), 2 cups roughly chopped greens reserved (see note)
4 cups low-sodium chicken broth (see note)
3 cups water
5 tablespoons unsalted butter
2 medium garlic cloves, minced or pressed through garlic press (about 2 teaspoons)
1 1/2 cups Arborio rice (see note)
1 cup dry white wine
1 large bunch watercress, washed and dried, large stems removed (about 4 cups)
1 1/2 ounces grated Parmesan cheese (about 3/4 cup), plus extra for serving
2 teaspoons juice from 1 lemon