Spring Asparagus Risotto
Spring Asparagus Risotto
This fresh spring asparagus risotto is the perfect Italian comfort dish that feels bright and cozy at the same time!
Ingredients
1 2/3 cups arborio rice
1 bunch of asparagus
1 leek
1 carton Chicken stock
2 tbsp EVOO
salt to taste
1/4 cup of butter
1/2 cup of grated parmesan cheese
Juice of half of a lemon
2 tbsp of finely chopped herbs (dill and parsley)
Method
Trim off tough bottoms of asparagus. Chop tops of asparagus and put them off to the side. Chop the rest of the asparagus into small rounds.
Rinse and chop leeks.
Heat 1 tbsp of EVOO in a pot over medium heat. Cook leeks for 3 minutes adding salt as needed and then add in asparagus rounds and cook for another 3 minutes. Next add 1 cup of chicken stock and cover, allowing to cook for a few minutes until it comes to a simmer.
Remove about 3/4 of the leeks and asparagus and add them to a bowl. D 1 TBSP OF EVOO, a bit of salt and use an immersion blender to puree the veggies.
Next you are going to cook the rice. Add the rice to your pot with the stock and the rest of the veggies adding about 1 cup of the chicken stock. Continue adding another 3/4 of a cup as the rice absorbs the liquid.
Meanwhile cook blank the asparagus tops and leave them off to the side.
Once your rice is almost cooked (the goal is al dente) and you add the last of the stock necessary, you’ll also add in the asparagus pure and allow to finish cooking.
Next add in the butter and cheese and mix until melted.
Taste and add salt to taste.
Then add in the 3/4 of the asparagus tops (reserving the rest for garnishing) and lemon juice.
Serve right away hot topped with the rest of the asparagus, sprinkle of fresh herbs and some extra parmesan if desired.
