Asparagus Risotto with Lemon Zest - Seasonal Recipe

Asparagus Risotto with Lemon Zest

🌍 Seasonal, Spring Difficulty: ●●●○○

Risotto is a product of Northern Italian rice cultivation that began with Arab traders in the Middle Ages; asparagus has been cultivated in the Po Valley for centuries, making this pairing a regional classic.

Ingredients

• 400g (14 oz) asparagus, woody ends snapped off
• 300g (1½ cups) arborio rice
• 1 litre (4 cups) warm vegetable or chicken stock
• 1 medium onion, finely diced
• 2 cloves garlic, minced
• 125ml (½ cup) dry white wine
• 60g (4 tbsp) unsalted butter, divided
• 80g (¾ cup) Parmigiano-Reggiano, grated
• Zest of 1 lemon
• 2 tbsp olive oil
• Salt and black pepper

Method

1. Cutting — Cut asparagus tips off (about 5cm/2 in) and set aside. Slice remaining stalks into 2cm rounds.
2. Step 2 — Blanch tips in boiling salted water for 2 minutes; remove and set aside.
3. Step 3 — In a large, heavy saucepan, heat olive oil and 2 tbsp butter over medium heat. Sauté onion until translucent, 5 minutes. Add garlic, 1 minute.
4. Adding — Add rice and toast, stirring, for 2 minutes until edges turn translucent.
5. Adding — Add wine and stir until absorbed. Add asparagus stalk rounds.
6. Adding — Add warm stock one ladleful at a time, stirring constantly and waiting until each addition is absorbed before adding the next, about 18–20 minutes total.
7. Step 7 — Off heat, stir in remaining butter, Parmigiano, and lemon zest. Season. Rest 1 minute.
8. Serving — Serve topped with reserved asparagus tips.

Tags: asparagus, arborio rice, litre warm vegetable or chicken stock, onion, garlic · Source: Brittani's Almanac