Spring Vegetable Risotto with Fennel and Spinach

Name: Spring Vegetable Risotto with Fennel and Spinach
Yield: Serves 4 as a main course or 6 as a first course
Cuisine: Europe, Italian
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

0 comments

Appears in Cook's Illustrated May/June 2008

Main Courses

Europe

Italian

Pasta, Grains, Rice & Beans

Fruits & Vegetables

Rice

Vegetables

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

SERVES4 as a main course or 6 as a first course

TIME1¾ hours

WHY THIS RECIPE WORKS

For a flavorful spring vegetable risotto recipe, we simmered the trimmings from leeks and other vegetables in chicken broth before stirring the broth into the rice.

This is a members' feature.