Spring Asparagus Risotto

I adore risotto.  It’s quite simply rice that is cooked until plumped.  But risotto really shines when you use high quality ingredients and in-season vegetables.  We’re entering into asparagus season and I was able to get some locally grown, gorgeous green asparagus. I knew that I wanted the asparagus to be the star of the show.

To make the risotto, chopped shallot is cooked in a little bit of oil and then the rice is added.  Once the rice has been coated in the oil and shallot, add in a little white wine for some brightness.  Stir until the white wine is soaked in and then begin to add in the veggie stock, one ladle at a time.  This process will take about 25 minutes.  But it’s so worth it.  I also added in a little chopped fresh thyme.  Because lemon and thyme are a heavenly combination.  On the last ladle of stock, add in the asparagus, stirring until all the liquid is absorbed.  Remove from the heat and add in lemon zest plus a little juice, a sprinkle of salt and some grated parmesan cheese.  Finally, a good crack of black pepper.


So springy!  Creamy rice, tender asparagus, bright lemon and nutty parmesan.

Spring is in the air!


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