The first Barefoot Blogger recipe for May is “Spring Green Risotto” which can be found on pages 146-148 of the Barefoot Contessa Back to Basics cookbook.
I really enjoy the process of making risotto. I have a recipe from Giada that I’ve made many times (it’s good!) and do find the process enjoyable and sometimes relaxing. Like Ina says in her book, it’s best when you can pour a glass of wine and sip and stir!!
That said, I did feel rushed today when making the SGR. I’ve been out of town for a few days so I waited until tonight to make it. Nothing like last minute!! However, the only short cut I took was to microwave the asparagus for 3 minutes instead of blanching it. I’ve never blanched anything before (have blanched AT many things), and wasnt’ up to the task tonight!
This is the first time I’ve ever cooked with leeks or fennel! The fennel smelled heavenly. Anna suggested that there were too many “onions” in the final product. I would suggest using a bit less leeks.
This risotto had a very nice light lemony flavor. I love lemon. It was just the right amount without being over-powering. Other than that, none of us were really blown away. The consensus was a 7. Nick didn’t even try it. Joe and Anna did have seconds. When Joe gave his rating Anna said, “But you’re having seconds! Don’t you think it deserves more than a 7?” His reply: “I’m hungry.” Anna’s first reaction was an 8, but on second thought she changed to a 7 too!
I did use local fennel and peas! Picked them up yesterday at the Farmers Market.
It is rather pretty looking. Very green that’s for sure! Here is Joe getting ready to dig in.
My resolution for the next recipe is not to wait until the last minute!! I believe it’s a shrimp recipe – that means P&D, but it’s usually worth it. Love shrimp!!