Asparagus Risotto

This dish is perfect for crazy March, which can be wash-your-car warm one day, and freezing cold the next!

In the same way, asparagus is a perfect early spring veggie. But it is mixed in with the hearty warm comfort food of risotto. This combination delivers the perfect balance for this completely unbalanced month!

By the way, I know this sounds fancy schmancy, but in this recipe I’ll show you just how easy it is.

Let us know how you like it!

You’ll Need:

• 2 Tbsp extra-virgin olive oil
• 1/2 onion, diced
• 2 garlic cloves, minced
• 1 cup uncooked rice, rinsed
• ½ cup dry white wine
• 4 cups chicken stock, at room temperature
• 1 bunch asparagus, tough ends trimmed, stalks chopped into 1-inch pieces
• 2 Tbsp chopped thyme
• ½ tsp salt, to taste
• Several turns on a black pepper grinder
• 1/2 cup, parmesan cheese, freshly grated, more to taste
• 1 Tbsp fresh lemon juice

What You’ll Do:

1. Heat the olive oil in a large skillet over medium heat. Add the onion and garlic, stirring occasionally for 4 to 5 minutes, until soft.
2. Stir in the rice, turn over so all the rice is coated, and let it cook for 1 minute.
3. Stir in the wine and cook until the wine cooks down, about 3 minutes.
4. Add the broth, 1/2 cup at a time, stirring continuously between each addition. Allow each addition of broth to be almost completely absorbed by the rice before adding the next.
5. Continue this process for about 20 minutes until the rice is just al dente.
6. Add the asparagus and thyme with the last addition of the broth, allow the asparagus and thyme to meld into the risotto for 2 minutes.
7. Then add the salt, pepper, and parmesan. Stir until completely mixed in.
8. You should notice that this late-stage risotto becomes soft and creamy.
9. NOTE ON THE TEXTURE: Risotto will firm up over time, so if you need add a touch more stock, that’s fine. Make the texture just a little looser than you want it to be once it’s out of the pan and onto your plate.
10. NOTE ON THE SALT: Only taste and correct for salt after you’ve added the parmesan because it carries it’s only saltiness.
11. NOTE ON THE LEMON: Acidity is a flavor enhancer for your taste receptors on your tongue. Lemon is a beautiful form of citric acid that dramatically boosts the flavor of your foods. So do this experiment. Taste for the flavors prior to adding the lemon juice. Then taste again after you’ve added that Tbsp. What a difference!!
12. NOTE ON THE CHEESE: The Parm can actually be over-done (shocking, I know!). So if you think it needs a touch more, just grate that over the top at the end and enjoy.