I’m staying with my Aunt Penny and Uncle Mike in Kansas City for the next four weeks and we decided to kick off my stay here by (what else?) cooking a fabulous meal. We made salmon that I will be posting the recipe for soon and served it with grilled asparagus and this spring green risotto.
This is another recipe from Ina Garten, and I have yet to make something from her cookbook Back to Basics that is less than perfect. I have made risotto a few times before and while they were all really tasty, they always seemed to include heavier flavors. Not so with this risotto. The lemon zest really lightens up the flavor, and the cooked leaks get all velvety and melt in your mouth.
The original recipe included asparagus which would be another great spring vegetable to add but we were grilling asparagus, so I decided to skip it in the risotto. Ina also used marscapone cheese (which is kind of pricey) instead of cream cheese, but it still turned out incredibly creamy.