Asparagus Risotto

On to your next brunch, lunch, or dinner. Enjoy!

Ingredients:

1 bunch thin, young asparagus

3 tablespoons extra-virgin olive oil

2 cups leeks, cut into half moons

2 garlic cloves, minced

1 cup uncooked Arborio rice, rinsed

½ cup dry white wine

4 cups vegetable brothAsparagus is an iconic spring vegetable. Its flavor is sweet and slightly nutty. It contains folate, Vitamin C, potassium, and anti-oxidant and anti-inflammatory properties.

This recipe calls for fresh, young asparagus that are no wider than a pencil. When shopping, look for the thinnest stalks possible; these are the sweetest and most tender. Avoid limp and wilted asparagus. Look for closed tips with a fresh scent. Eat fresh asparagus as soon as possible. To store, tie the ends of the stalks and stand the bunch in a cup of water in the refrigerator. To prepare your thin, young asparagus, simply trim the ends, then cut into one-inch slices.

Asparagus risotto is the embodiment of spring and the perfect colorful additi

½ cup grated Parmigiano Reggiano

1 tablespoon fresh lemon juice

2 tablespoons chopped chives

Method:

1. For the asparagus, trim the ends. Since you are using young, thin asparagus, there is no need to peel the stalks. Slice the stocks and stems into one-inch pieces. Set aside a handful of stems to use as a garnish.

2. Bring stock to a simmer in a saucepan over medium-high to high heat. Reduce heat to medium-low, and keep hot on stove.

3. Sauté the risotto in the olive oil. Cook until rice turns white and opaque. Add leeks for three minutes. Add garlic for 30 seconds.

4. Add wine and stir for about two minutes, until nearly absorbed. Ladle one cup simmering stock into rice. Cook for about two minutes, stirring often, until stock is almost absorbed. Continue adding stock, one cup at a time, until rice is creamy and cooked through.

5. Stir in grated Parmigiano Reggiano and lemon juice. Season to taste with salt and pepper. Stir in one-half asparagus.

6. Plate risotto and top with remaining asparagus and chopped chives. 

Notes:

In addition to stems, garnish with fresh parsley, basil, tarragon, and/or dill.