Easy Spring Risotto

I am happy to be linking up with Allie again for her "Try It Thursday" Series.  You can find Allie over at "A Gal Named Al."

Stay tuned later in the month for a series that Allie has invited me to Co-host.  So excited to be co-hosting my first linkup- woohoo!!

For now, linking up with Allie HERE 

The recipe I would love to share with you today is

Easy Spring Risotto

What You Will Need:

2 quarts chicken stock
a quarter pound of pancetta, diced into cubes
1 shallot, chopped (or half of a red onion)
  2 cups Arborio rice

1 cup white wine (I used sauvignon blanc for an extra taste of spring)

about 1 cup of frozen peas

about 10 pieces of asparagus, diced into bite sized pieces (I used 1/2 box of frozen asparagus cuts)
the zest and juice of one lemon
1/2 cup Parmesan cheese, grated
Extra Virgin Olive Oil (EVOO) and 

Salt and Pepper

How To Put This Masterpiece Together:

In a large pot, bring chicken stock up to low simmer

In a separate pan, heat a couple of tablespoons of EVOO over medium-high heat and add in your pancetta and crisp up for about 5 minutes or so.  Next, add in your shallots and cook a few minutes.  Stir in rice for another minute.

Stir in your white wine- the alcohol will burn off

At this point, take a ladle and add 1 cup of your hot stock to the rice.  Stir constantly for a minute or so.    

Stir continuously, adding stock every time the majority of the liquid evaporates.  

You will continue doing this for about 20 minutes.  Add stock, stir, wait for it to evaporate and add more.    

After the rice is tender, stir in your peas and asparagus along with about 2 tablespoons of zest and lemon juice. 

Continue cooking another 5-10 minutes.

Stir in cheese and season with salt and pepper to taste. 

 

This is an absolutely delicious risotto dish and the lemon makes it the perfect main dish or side dish for Spring!