Spring Vegetable Risotto with Fennel and Spinach

Name: Spring Vegetable Risotto with Fennel and Spinach
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; 1 large bulb fennel (about 1 pound), trimmed of stalks, quartered, cored, and cut into 1/2-inch dice, stalks and core 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 (6-ounce) bag baby spinach (about 5 cups); 1 1/2 ounces grated Parmesan cheese (about 3/4 cup), plus extra for serving; 2 teaspoons juice from 1 lemon

www.americastestkitchen.com

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

View full recipe on www.americastestkitchen.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.americastestkitchen.com.

Share this recipe:

Cooking tools:

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

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
1 large bulb fennel (about 1 pound), trimmed of stalks, quartered, cored, and cut into 1/2-inch dice, stalks and core 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 (6-ounce) bag baby spinach (about 5 cups)
1 1/2 ounces grated Parmesan cheese (about 3/4 cup), plus extra for serving
2 teaspoons juice from 1 lemon