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!