The key to a beautiful spring asparagus risotto is to cook the asparagus separately and fold it in at the end so the asparagus is tender but crisp. If you have a favourite risotto recipe, feel free to use that. You can also sub asparagus with blanched fiddleheads or even green beans.
Ingredients:
- 6 cups of chicken or vegetable stock
- 3 tbsp of olive oil
- 1 medium yellow onion finely chopped
- 2 cloves garlic finely chopped
- Freshly ground pepper
- 1 ½ tsp salt
- 1 pound of asparagus cut into 1" pieces on an angle
- 1 ½ cups dry Arborio rice (not-rinsed)
- ½ cup dry white wine (can sub water)
- 1 lemon zested and juiced
- ⅔ cup freshly grated parmesan cheese
- ½ cup chopped fresh parsley (can sub other seasonal herbs)
- ⅓ cup freshly grated parmesan cheese for serving
- ⅓ cup of chopped fresh parsley for garnish
Instructions:
Warm the stock
- Warm the stock in a saucepan.
- Keep it warm, below a simmer. You don't want it to boil.
Sauté the Asparagus
- Set a large pan over medium-high heat.
- Add 2 tablespoons of olive oil.
- Add onion, asparagus, garlic, pepper, and 1 teaspoon salt. Sauté for 2-3 minutes.
- Stir in 2 tablespoons lemon juice and sauté for 2-3 more minutes. The asparagus should turn bright and green.
- Take off the heat and transfer to another dish. Note: If asparagus stalks are very thin or very thick you may need adjust the cook time accordingly.
Make the Risotto
- Return the large pan to the stove and set over medium-high heat. Add 1 tablespoon of olive oil.
- Add the rice and stir for about 30 seconds.
- Add wine and stir
- Once wine is absorbed, reduce the heat to medium.
- Ladle 3/4 cup of warm stock into the pan and add 1/2 tsp of salt. Stir.
- Let all of the liquid absorb and plump the rice before adding more stock.
- Keep adding stock a little at a time, stirring constantly until 1/2 to 1 cup of stock is remaining, and the rice is al dente, creamy and still a bit wet looking. If rice is too firm continue adding the remaining stock.
- Remove from heat. Stir in the 1/2 cup of parmesan cheese & fold in the asparagus.
- Stir in 1/2 cup of fresh herbs and the lemon zest.
- Taste and adjust salt and pepper to your liking.
- Serve into 4 bowls and top with remaining parm and herbs.
