Springtime Asparagus Risotto
At last…we’ve joyfully reached the end of a long week that included a semi-unseasonable snow fall that spawned a snowday and an emergency math tutoring session delivered by me, the infamous math idiot. But the tutoring session was successful and with a glass of wine I sat down 
yesterday to see what I need to write up and what I would cook for dinner. However, I’m easily distracted and tabbed browsing has destroyed my ability to stay on task. It is also true that when I sit down to write the requests for attention from the peanut gallery increase and the boys are drawn to me like bees to honey. But who can resist hugs from such lovable boys. That’s Alex to the left and he just turned 15 last weekend. He doesn’t look distracting with his Freddy Kruger glove on does he? Does the phrase “you’re going to poke your eye out” seem appropriate?
So I’m behind on my writing. I have a fish and quips post to write for Sam’s blog event and I’ve got a few others posts to put together plus a pile of cookbooks from the library that I need to work through. But this recipe is so seasonal that I’ll share it first. Really it’s nothing new, but it is a classic that when plated and served becomes a delightful and unique mouthful of flavors. I served it with Willowcreek Farm’s fresh kielbasa and it was the perfect accompaniment…light, zesty and springy…those sausages look so cute and tasty snuggled up to that serving of risotto.
Springtime Asparagus Risotto
1 cup arborio rice
5 shallots, chopped fine
12 asparagus spears, chopped into 1″ pieces
White wine
1/2 cup freshly grated parmesan
4 cups chicken stock
Salt
pepper
Toasted pistachios
Arugala
In a saucepan heat up the chicken stock and have a ladle handy.
In a heavy bottomed pan over medium heat add some olive oil and sauté the asparagus for 2 minutes. remove from the pan and set aside.
Add some more olive oil and sauté the shallots until they are soft. Add the risotto and sauté it until it starts getting a little color.
Add the white wine to the rice and stir with a wooden spoon. Continue to stir until all the wine is absorbed by the rice. I don’t measure the wine but I imagine its about 1/2 cup.
Once the wine is absorbed start the process of adding the stock. Add a ladle of stock, stir let it cook and combine, stir…repeat this process for about 20 minutes until your stock is all gone. Throughout this process you will probably adjust your heat up and down depending on the pan you use. The point is to have the rice not stick to the pan and to release its starches.
Once all the stock is complete add the cheese, stir to combine. At this point you might think that the risotto is a little loose…don’t worry. Taste for salt and adjust accordingly. Add the asparagus, stir to combine, remove from the heat and cover for 5 minutes or so.
Uncover, stir and serve. I like to plate this on a bed of baby arugala and add the pistachios. The cumulative whole is outstanding both visually and in taste.
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4 Responses to “Springtime Asparagus Risotto”
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The pistachios on top are a nice touch, both for color and for texture. Asparagus risotto is one of my favorite spring foods.
The sausages look yummy; I’ll have to try some. Recently, we had pork chops from Willow Creek–the best I’ve ever had. Their bacon’s pretty tasty too.
Lydia, the pistachios did work out well. I think the color is perfect.
Barb, all of the Willow Creek Farm products are just excellent plus ethical.
Vanessa,
How they treat their animals is what drew me to try Willow Creek Farms products. I haven’t had the pleasure of visiting WCF, but I’ve read a bit about how they farm and am quite impressed.
BTY, I love your blog! It’s great to find a local blog for food lovers.