Lemony Risotto Croquettes with Slivered Snow Peas, Asparagus, and Leeks

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Ingredients

  • 1 tablespoon butter
  • 3 bunches of scallions, including a few inches of the greens, thinly sliced
  • 2 cups risotto rice, such as Arborio
  • Sea salt and freshly ground pepper
  • Finely grated zest of 2 lemons
  • 2 tablespoons finely chopped parsley or basil
  • 1 ball (1/4 pound) fresh mozzarella cheese, diced
  • 1/2 cup freshly grated Parmesan cheese
  • 3 eggs
  • 3 cups bread crumbs
  • Olive oil for frying
  • 3 tablespoons butter
  • 2 fat leeks, white parts only, halved, cut into 2-inch pieces, and finely slivered
  • 1 pound asparagus, tough ends snapped off, peeled if thick, then slivered, including the tips
  • 2 big handfuls of snow peas, thinly slivered
  • 2 handfuls of edible-pod peas, slivered
  • Sea salt
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons minced parsley, basil, or chervil

    • Description

    Recipe For Lemony Risotto Croquettes With Slivered Snow Peas, Asparagus, And Leeks From The Splendid Table's Recipe Box, An Extensive Compilation Of Cooking, Baking, And Entertaining Recipes From American Public Media's The Splendid Table. Hosted By Lynne

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