Asparagus Risotto


One of the first vegetables that remind me of springtime is asparagus. Its season is short but one to savor, as fresh asparagus has a distinctly fresh, vibrant, and nutty taste that makes eating it in season so special. This asparagus risotto is a perfectly easy way to honor its bright flavor in something comforting. Risotto is one of my favorites to make because it always comes out luxuriously, yet is a very relaxing and forgiving dish to make. This also makes a good pairing to almost any other dish you serve it with. Try this recipe out for a lovely dinner to celebrate the springtime!

2 cloves of garlic (chopped)
1/2 large yellow onion (chopped)
3 tbsp butter
1 quart of chicken or vegetable stock (heated up)
1 cup of Arborio rice
1/4 cup dry white wine (or lemon juice, but wine is preferred)
1/2 lb of asparagus (peeled and tips removed, then lengths sliced into 1/2 inch pieces)
Parmesan (for serving)
Salt and pepper to taste

1. Heat your stock in a separate pot.
3. While the stock is heating, begin sautéing your onions in butter until translucent but not browned, about 3-5 minutes. Add your garlic and sauté for another 2 minutes to release aroma. Season with a few pinches of salt.
4. Add the rice and toss it in the butter and sautéed aromatics to toast for about 2 minutes. Then add your wine and cook off for another 2 minutes.
5. Begin adding your warmed stock to the rice with a ladle, about 1/2 cup at a time. Stir constantly and allow the rice to absorb the liquid almost entirely before adding more. (If more stock is needed and not on hand, add water to your stock pot.)
6. Continue adding the stock little by little until the rice is cooked through but still slightly al dente. On the last ladle of stock, stir in your chopped asparagus and tips, they will cook quickly in the last few minutes.
7. Adjust seasonings and serve with Parmesan.