Tis the asparagus (or spargel as they say in Germany) season! Asparagus is really a spring vegetable although you see it in the market year round. Here is a tried and true risotto recipe that I got from a friend. It is a great recipe. I say give it a whirl, what do you have to lose except all feeling in your wrist as you stir like there is no tomorrow! Yum!
- 6 cups vegetable stock, preferably homemade (mine was not)
- 1/4 cup olive oil
- 1 small onion, finely chopped
- 1 cup Arborio or Carnaroli rice
- 1/2 cup dry white wine
- 1 bunch asparagus, trimmed, stalks cut into 2-inch lengths
- 1 cup thawed frozen peas
- 1 teaspoon grated lemon zest, plus more for garnish
- 2 tablespoons fresh lemon juice
- 1 cup chopped fresh flat-leaf parsley leaves
- 1/2 cup finely grated Parmigiano-Reggiano, plus more for serving
- Coarse salt and freshly ground pepper
If you are a Martha Stewart type, you should be using the peas and asparagus you picked fresh that morning from your garden. If you are using veggies from your garden, make the risotto and then bring it to my house. Don’t forget wine and bread. You can also call my friend Ellen, she may or may not help you, it might depend on what else you are making for dinner. Yes, I know it is too early for anything to have come up yet in the garden but it won’t be for long.
First things first, bring stock to a simmer in a medium saucepan.
Heat 2 tablespoons of oil over medium heat in another saucepan.
Cook onion, stirring frequently, until soft, 6 to 7 minutes. Add rice, cook, stirring, until edges are translucent, 2 to 3 minutes. Add wine, drink wine, don’t forget to keep stirring until evaporated.
It always helps to complain at this point about needing help. Hopefully your husband/friend/sister/wife/child will come in now and take over.
Add 1/2 cup hot stock; cook, stirring, until almost absorbed. Continue adding 1/2 cup stock in this manner until liquid is creamy and rice is al dente, about 20 minutes total (you may not need to add all the stock). Add asparagus with the last addition of stock, and the peas about 1 minute before risotto is done. Patient stirring is your friend.
Remove from heat; stir in lemon zest and juice, parsley, cheese, and remaining 2 tablespoons oil. Season with salt and pepper. Serve immediately with additional cheese and lemon zest.
This takes about 40 minutes and serves about 4 with a main course. We like to eat.
It is mandatory to tell me if you made this and if you liked it.