Jarlsberg® spring vegetable risotto
Output: 6 portions
- 6 to 8 cups hot chicken stock
- 1 bunch of asparagus, trimmed and cut into 2-inch lengths
- 1/4 cup olive oil
- 1 medium leek, trimmed and sliced
- 2 cloves garlic, minced
- 2 cups Arborio rice
- 1/4 cup lemon juice
- 2 tbsp. unsalted butter
- 170 g Jarlsberg®, shredded
- 2 cups frozen peas, thawed
- 1/4 cup coarsely chopped mint leaves
- 1 tbsp. finely diced preserved lemon rind
Blanch the asparagus in the stock for 60 seconds, and remove it to paper towels to drain. Have all the other ingredients prepped and ready by the stove. Heat the olive oil in a large Dutch oven over medium heat. Add the leek and garlic, and sweat over low heat for about 10 minutes, or until soft and translucent. Season with salt. Add the rice and raise the heat to medium high. Stir to coat and slightly toast the rice for about 3 minutes.
Adjust the heat to medium-low. Add the lemon juice to the rice and continue stirring until the liquid is almost completely absorbed. Add a ladleful of hot stock to the rice and continue stirring. As the stock is absorbed, continue adding it by ladlefuls and stirring. Stop incorporating stock once the rice is creamy but still al dente. This can take between 20 and 30 minutes.
Remove the risotto from the heat, and immediately fold in the butter, Jarlsberg, preserved lemon rind, peas, white pepper and mint. Stir slowly to blend, then carefully fold in the asparagus. Put a lid on the risotto and let it rest for two minutes.