Creamy Aspargus and Pea Risotto and Greek Style Lima Beans

Here is a healthy savory dish that doubles as comfort food—prefect for the month or so before spring really hits. I adapted the risotto recipe from Ina Garten’s Spring Green Risotto and the Greek Style Lima Beans recipe from Epicurious. I've simplified the risotto recipe to be a one pot dish (plus a small bowl).

Creamy Asparagus and Pea Risotto

* 1 1/2 tablespoons olive oil
* 1 1/2 tablespoons butter
* 3 cups chopped leeks (2 leeks)
* 1 1/2 cups Arborio rice
* 2/3 cup dry white wine
* 4 cups chicken stock (homemade is best!)
* 1 pound thin asparagus (or good quality frozen)
* 10 ounces frozen peas, defrosted, or 1 1/2 cups shelled fresh peas
* 1 tablespoon freshly grated lemon zest (1 lemon)
* 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

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,1/2 cup 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 (or use good quality frozen). 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. Set aside, off the heat, for a few minutes, sprinkle with salt and pepper, and serve hot with a sprinkling of Parmesan cheese.


Greek Style Lima Beans

* 1 1/2 cup of baby lima beans (or 10 oz of frozen)
* 1 cup water
* 3 tablespoons extra-virgin olive oil
* 2 tablespoons chopped fresh flat-leaf parsley (optional)
* 1 tablespoon minced garlic
* 1/2 teaspoon salt

Directions

Cook lima beans, water, 2 tablespoons oil, 1 tablespoon parsley, garlic, and salt in a 2-quart heavy saucepan, tightly covered, over moderate heat, stirring occasionally, until beans are tender, 17 to 20 minutes (may be longer if you used dry beans and soaked them overnight). Season with salt and pepper and transfer to a bowl.