Barefoot Contessa’s Spring Risotto Recipe


My father is a big big fan of risotto and I remembering making my first attempt after college and they were coming over for a father’s day dinner. To my surprise he did not like peas so the experience was ruined for all of us. However, that has not stopped me from making this rather tedious but well received meal. I makes a great side dish or main dish with added shrimp or chicken. I did have some redemption this past christmas when I made a mushroom and crab risotto for my father. He did eat the whole dish this time and there were no peas!! Barefoot Contessa’s Spring Risotto Recipe..For a short cut risotto recipe, try this oven risotto by ina garten.

When I saw this month’s first recipe for Barefoot Bloggers I was thrilled to have documented with photos the last time I made Barefoot Contessa’s Spring Risotto Recipe  The process feels daunting but well worth it. Plus once you make risotto you can really change up the veggies with whatever you may have in your fridge or freezer.
In this case I did not use the fennel as I am not a big fan of the flavor!
Barefoot Contessa's Spring Risotto Recipe

Spring Risotto Recipe

From Barefoot Contessa



  • 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 1/2 cups Arborio rice
  • 2/3 cup dry white wine
  • 4 to 5 cups simmering chicken stock
  • 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




Barefoot Contessa's Spring Risotto Recipe


  1. 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
  2. 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.
  3. 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.)
  4. Barefoot Contessa's Spring Risotto Recipe
  5. 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.
  6. 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.


I bought the large carton of Mascarpone at BJ’s so this is what I made for dessert!! No waste:)  I just used the recipe on the box of shells but substituted the cheese.
I had to jazz them up a little for the kids


 Barefoot Contessa’s Spring Risotto Recipe



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