- 2 tablespoons olive oil (divided)
- 1 lb. (1 bunch) asparagus, cut at sharp angle, in 2″ pieces
- 1 tablespoon butter
- 1 large shallot (about 2 tablespoons), finely minced
- 2–3 garlic cloves, thinly sliced
- 1 1/2 cups arborio or carnaroli rice
- 10 sprigs of fresh thyme, leave on the stem
- 1 teaspoon kosher salt
- 1/2 cup dry white wine
- 5–6 cups chicken stock
- 1 cup fresh or frozen peas
- 1/4 cup heavy cream (optional)
- 3 oz. finely grated Parmesan cheese + extra for serving
- Fresh cracked pepper to taste
- 1 tablespoon butter (optional)
- 1 lemon, zested and juice from half, (about one tablespoon)
- 2 tablespoons fresh chives, minced (or fresh parsley)
- Microgreens to garnish (optional)
- In a medium saucepan, bring the chicken stock to a simmer, keep covered until ready to use.
- In a heavy dutch-oven, heat one tablespoon olive oil and add the asparagus, sprinkle with a pinch of kosher salt . Saute until crisp tender, about 2-3 minutes. Remove asparagus from the pan and set aside.
- Into the same dutch oven, over medium heat add the remaining olive oil and butter. When the butter stops bubbling, add the shallots, thyme sprigs and garlic, and another sprinkling of salt. Cook, occasionally stirring, until the shallots are translucent, about 4-5 minutes. Add the arborio rice, and the remaining salt and toast until the rice begins to turn opaque about 2 minutes.
- To the pan, add the wine and simmer until almost absorbed into the rice. Start adding the simmering chicken stock ½ cup at a time to the rice and cook, frequently stirring, until the stock has been completely absorbed. The rice and stock should bubble gently; adjust the heat as needed.
- Continue cooking and adding stock ½ cup at a time and allowing the rice to absorb mostly it before adding the next ½ cup until rice is tender, about 25 to 30 minutes in all. The starch from the rice will thicken the stock that hasn’t been absorbed. Risotto is ready when it is tender, with a little bite, like al dente pasta. Pluck out the thyme sprigs and discard.
- Add the peas and reserved asparagus, heat until the peas defrost. Stir in the heavy cream and Parmesan. Swirl in butter if desired. Stir in the zest of one lemon and juice of half the lemon.
- Dust with fresh chives and serve in shallow bowls with extra Parmesan and top with microgreens.
Risotto should be a fairly loose consistency, like porridge add extra stock as needed.
Keywords: spring risotto, risotto primavera, vegetable risotto, asparagus and pea risotto