I've been on a big risotto kick lately, not sure why. Perhaps the cold, wet weather, but I could really crave risotto anytime. I used to hate making risotto but then at some point something shifted and I didn't mind it. I suppose once you've made something several times it becomes easier and more manageable. Except for quiche. I'll never be good at making quiche. The best part of asparagus risotto is the asparagus, in season now, so go pick some up and make this comforting dish soon.
1 bunch asparagus, washed, trimmed, chopped
1/4-1/2 c frozen peas (depending on preference)
1 c arborio rice
1/2 onion or 1 shallot, chopped
1/2 c white wine
2-3 cloves garlic, pressed
4 c chicken stock
1/4 c parmesan cheese
1 T basil pesto
1 t lemon zest and juice from 1 lemon
Heat some olive oil in a medium sized pot. Add asparagus and cook for a few minutes, you don't want them fully tender and want them to still be bright green. With a spoon, remove asparagus into small bowl. Add some butter, about 1 T (optional), and then onions, and then garlic. Saute until fragrant. Add rice. Allow rice to really toast up, this takes a few minutes and is an important step. The grains should start to get a light brown color. Next add in white wine and allow to reduce down for several minutes. Finally, start the process of adding the stock, 1-2-3/4 of a cup at a time, and stir for several minutes until it's absorbed. I don't warm my stock, I simply use it at room temperature. Once the rice has become tender but still with a slight bite to it, add in lemon zest, juice, and pesto. Next stir in the frozen peas and asparagus and remove from heat. Lastly, stir in cheese.
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