Olivia Restaurant » Today Show garden risotto recipe

Today Show garden risotto recipe

Garden risotto, from farm to fork

Enjoy the recipe for the garden risotto that James made on the Today Show with Kathie Lee & Hoda

Boggy Creek garden risotto

INGREDIENTS

• Texas extra-virgin olive oil

• 2 cups Arborio rice

• White wine to cover rice

• 2 quarts chicken stock

• 5 spring onions, cut on bias

• 1/2 cup fava beans, hulled and blanched

• 1/2 c snow peas, blanched

• 1 teaspoon lemon zest

• 1/4 cup lemon juice

• 1 cup crème fraiche

• 1 cup butter, cubed

• 1 tablespoon chopped parsley

• 1 bulb fennel, shaved

• 5 stalks green garlic, shaved

• Salt to taste

DIRECTIONS

Toss fennel and green garlic in extra-virgin olive oil, lemon and parsley and pinch of salt.

Heat a large skillet with extra-virgin olive oil over medium heat and add spring onions. Sauté garlic until soft. Add wine to cover the rice and cook until wine is fully absorbed. Add chicken stock ladle by ladle, stirring constantly, allowing the stock to absorb fully with each addition. (After 20 minutes, risotto should be perfectly cooked, creamy, yet still al dente.) In the last five minutes of cooking, when rice is tender and cooked, add fava beans, snow peas, lemon zest, lemon juice, crème fraiche and butter. Salt to taste.