Name: Spring Vegetable Risotto with Carrot and Watercress
Total time: 1 h 45 min
Cuisine: ItalianEurope
Ingredients: 2 tablespoons minced fresh parsley leaves, stems reserved; 2 tablespoons minced fresh mint leaves, stems reserved; 1/2 teaspoon lemon zest, finely grated, from 1 lemon; 3 medium carrots, peeled and cut into 1/2-inch dice, peels and any trimmings reserved; 2 medium leeks, white and light green parts halved lengthwise, washed, and sliced thin (about 4 cups), 2 cups roughly chopped greens reserved (see note); 4 cups low-sodium chicken broth (see note); 3 cups water; 5 tablespoons unsalted butter; 2 medium garlic cloves, minced or pressed through garlic press (about 2 teaspoons); 1 1/2 cups Arborio rice (see note); 1 cup dry white wine; 1 large bunch watercress, washed and dried, large stems removed (about 4 cups); 1 1/2 ounces grated Parmesan cheese (about 3/4 cup), plus extra for serving; 2 teaspoons juice from 1 lemon

Spring Vegetable Risotto with Carrot and Watercress

By America's Test Kitchen

Published on March 17, 2008

Time

1¾ hours

Yield

Serves 4 as a main course or 6 as a first course

Ingredients

Gremolata

2 tablespoons minced fresh parsley leaves, stems reserved2 tablespoons minced fresh mint leaves, stems reserved½ teaspoon lemon zest, finely grated, from 1 lemon

Risotto

3 medium carrots, peeled and cut into ½-inch dice, peels and any trimmings reserved2 medium leeks, white and light green parts halved lengthwise, washed, and sliced thin (about 4 cups), 2 cups roughly chopped greens reserved (see note)4 cups low-sodium chicken broth (see note)3 cups water 5 tablespoons unsalted butter 2 medium garlic cloves, minced or pressed through garlic press (about 2 teaspoons)1 ½ cups Arborio rice (see note)1 cup dry white wine 1 large bunch watercress, washed and dried, large stems removed (about 4 cups)1 ½ ounces grated Parmesan cheese (about ¾ cup), plus extra for serving2 teaspoons juice from 1 lemon

Before You Begin

To make this dish vegetarian, replace the chicken broth with vegetable broth. Onions can be substituted for the leeks. If substituting onions, use 1 roughly chopped medium onion (1 cup) in the broth and 2 minced medium onions (2 cups) in the risotto. At the end of cooking, you may have up to a cup of broth left over. Our recommended brand of rice is RiceSelect Arborio Rice.

Instructions

for the gremolata

Combine ingredients in small bowl and set aside.

for the risotto

Chop carrot peels and trimmings and leek greens into rough 1/2-inch pieces. Bring chopped vegetables, reserved parsley and mint stems, broth, and water to boil in large saucepan over high heat. Reduce heat to medium-low, partially cover, and simmer 20 minutes. Strain broth through fine-mesh strainer into medium bowl, pressing on solids to extract as much liquid as possible. Return strained broth to saucepan; cover and set over low heat to keep broth warm.

Heat 1 tablespoon butter in large Dutch oven over medium heat. When foaming subsides, add carrots, pinch of salt, and pepper to taste. Cook, stirring occasionally, until carrots are crisp-tender, 8 to 10 minutes. Transfer carrots to plate and set aside.

Melt 3 tablespoons butter in now-empty Dutch oven over medium heat. When foaming subsides, add leeks, garlic, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Cook, stirring occasionally, until leeks are softened, 4 to 5 minutes. Add rice and cook, stirring frequently, until grains are translucent around edges, about 3 minutes. Add wine and cook, stirring frequently, until fully absorbed, 2 to 3 minutes.

Add 3 cups hot broth to rice. Simmer, stirring every 3 to 4 minutes, until liquid is absorbed and bottom of pan is almost dry, about 12 minutes.

Stir in about 1/2 cup hot broth and cook, stirring constantly, until absorbed, about 3 minutes; repeat with additional broth 3 or 4 times, until rice is al dente. Add watercress, cover pot, and let stand 1 minute. Off heat, stir in remaining tablespoon butter, Parmesan, and lemon juice; gently fold in carrots. If desired, add up to 1/4 cup additional hot broth to loosen texture of risotto. Serve immediately, sprinkling each serving with gremolata.