Asparagus Ristto
About
This vibrant Asparagus Risotto is a creamy, flavorful dish that highlights the freshness of spring asparagus. Sautéed leeks or onions create a savory base for Arborio rice, which is slowly simmered in vegetable broth and white wine for a rich, comforting texture. Tender asparagus stems are cooked into the risotto, while crisp asparagus tips are added at the end for a fresh bite. Finished with a burst of lemon juice, zest, and fresh herbs, and topped with a generous sprinkle of Parmesan, this dish is a perfect balance of creamy, tangy, and herbaceous flavors. Serves four.
Ingredients
- 2 Tbsp olive oil
- 2 cup leeks or onions, chopped
- 1/2 tsp salt
- 1 cup Arborio rice
- 1/2 cup white wine
- 4 cups vegetable broth
- 1 bunch asparagus
- 1 Tbsp lemon juice
- 2 Tbsp minced fresh herbs (chives, basil, parsley)
- 1 zest of one lemon
- 1/2 cup parmesan cheese, freshly grated
Directions
- Trim woody ends from asparagus; cut stalks into ½” pieces, save the tips for garnish. Reserve
- Heat olive oil over medium in heavy bottomed saucepan. Add leeks (or onions if using) sauté until soft. Add salt and the rice, cook for 3 minutes to toast the rice. Add the chopped stems and cook 3 more minutes.
- Add the wine and stir until absorbed. Add 2 cups of the vegetable broth and stir frequently until almost absorbed.
- Add half the remaining broth and continue cooking. When absorbed, add the last of the broth along with the asparagus tips. Cook until just absorbed
- Take off heat, add the lemon juice, lemon zest and fresh herbs. Divide between four plates and top with the freshly grated cheese.