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Leeks, golden saffron, a touch of lemon, and a few of the first basil leaves of spring make this a cheerful risotto. Mascarpone (mas-kar-POHN) is a buttery Italian triple-cream cheese found in many supermarkets and gourmet food shops. Regular cream cheese makes an acceptable, though not as rich, substitute.

Recipe by Cooking Light April 2000

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Credit: Randy Mayor

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Yield:
8 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine water, 2 cups chopped leek, 1 cup parsley, 1/2 cup basil, 1/2 teaspoon salt, and next 5 ingredients (salt through celery) in a large Dutch oven. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, 35 minutes. Strain broth through a sieve into a large bowl; discard solids. Reserve 5 1/2 cups broth; reserve remaining broth for another use.

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  • Bring 5 1/2 cups broth and saffron to a simmer in a small saucepan (do not boil). Keep warm over low heat. Melt butter in a large saucepan over medium-high heat. Add 4 cups chopped leek; sauté 5 minutes. Add rice; cook 2 minutes. Add wine; cook 1 minute or until the liquid is nearly absorbed. Stir in 2 cups broth; cook 5 minutes or until the liquid is nearly absorbed, stirring constantly. Add remaining broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 15 minutes total). Add 1 cup parsley, 1/2 cup basil, mascarpone, lemon rind, salt, and pepper; cook 1 minute or until mascarpone melts. Sprinkle with Parmesan.

Nutrition Facts

323 calories; calories from fat 27%; fat 9.8g; saturated fat 5.4g; mono fat 3.1g; poly fat 0.8g; protein 7g; carbohydrates 48.7g; fiber 1.8g; cholesterol 21mg; iron 4.1mg; sodium 589mg; calcium 135mg.
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