Ina Garten's Spring Green Risotto Recipe | Barefoot Contessa | Food Network скачать в хорошем качестве

Ina Garten's Spring Green Risotto Recipe | Barefoot Contessa | Food Network

Ina uses fresh and frozen vegetables from around the house to get this creamy, cheesy risotto on the table fast! Subscribe to #discoveryplus​ to stream more of #BarefootContessa​: http://discoverypl.us/2NeKVgd​ Get the recipe ▶ https://foodtv.com/3uhPC9C Subscribe to Food Network ▶ http://foodtv.com/YouTube Ina throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Spring Green Risotto RECIPE COURTESY OF INA GARTEN Level: Easy Total: 47 min Prep: 20 min Cook: 27 min Yield: 4 servings for dinner, 6 servings for appetizer Ingredients 1 1/2 tablespoons good olive oil 1 1/2 tablespoons unsalted butter 3 cups chopped leeks, white and light green parts (2 leeks) 1 cup chopped fennel 1 1/2 cups Arborio rice 2/3 cup dry white wine 4 to 5 cups simmering chicken stock, preferably homemade 1 pound thin asparagus 10 ounces frozen peas, defrosted, or 1 1/2 cups shelled fresh peas 1 tablespoon freshly grated lemon zest (2 lemons) Kosher salt and freshly ground black pepper 2 tablespoons freshly squeezed lemon juice 1/3 cup mascarpone cheese, preferably Italian 1/2 cup freshly grated Parmesan, plus extra for serving 3 tablespoons minced fresh chives, plus extra for serving Directions Heat the olive oil and butter in a medium saucepan over medium heat. Add the leeks and fennel and saute for 5 to 7 minutes, until tender. Add the rice and stir for a minute to coat with the vegetables, oil, and butter. Add the white wine and simmer over low heat, stirring constantly, until most of the wine has been absorbed. Add the chicken stock, 2 ladles at a time, stirring almost constantly and waiting for the stock to be absorbed before adding more. This process should take 25 to 30 minutes. Meanwhile, cut the asparagus diagonally in 1 1/2-inch lengths and discard the tough ends. Blanch in boiling salted water for 4 to 5 minutes, until al dente. Drain and cool immediately in ice water. (If using fresh peas, blanch them in boiling water for a few minutes until the starchiness is gone.) When the risotto has been cooking for 15 minutes, drain the asparagus and add it to the risotto with the peas, lemon zest, 2 teaspoons salt, and 1 teaspoon pepper. Continue cooking and adding stock, stirring almost constantly, until the rice is tender but still firm. Whisk the lemon juice and mascarpone together in a small bowl. When the risotto is done, turn off the heat and stir in the mascarpone mixture plus the Parmesan cheese and chives. Set aside, off the heat, for a few minutes, sprinkle with salt and pepper, and serve hot with a sprinkling of chives and more Parmesan cheese. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK:   / foodnetwork   ▶ INSTAGRAM:   / foodnetwork   ▶ TWITTER:   / foodnetwork   #InaGarten #BarefootContessa #FoodNetwork #Risotto Ina Garten's Spring Green Risotto Recipe | Barefoot Contessa | Food Network    • Ina Garten's Spring Green Risotto Recipe |...