Spring Asparagus Risotto

Recipe by Eliza Ayres

Asparagus is the perennial spring staple we just can’t live without!

Eliza is a Philadelphia-based food stylist, private chef and recipe developer. Her cooking is rooted in seasonality and inspired by market vegetables.

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Ingredients

Serves 4

Ingredients

¼ cup olive oil

1 shallot, finely diced

1 ½ cups Arborio rice

½ cup white wine

5 cups chicken broth, kept warm

1 bunch of asparagus, cut into 2-3 inch segments

1 cup of peas

1 cup finely grated Parmesan, plus more for serving

2 tablespoons butter

¼ cup chopped parsley

1 lemon, juice and zest

Method

1. In a small saucepan bring the chicken broth to a low simmer to keep warm.

2. Meanwhile, heat olive oil in a 12 inch skillet over medium low heat. Add the shallot with

a pinch of salt and cook for about 10 minutes, until softened and translucent with no

color.

3. Raise the heat to medium and add the Arborio rice and season with salt. Stir the rice for 2

minutes to lightly toast it.

4. Pour in white wine and cook for about 2 minutes, until the wine has reduced and the rice

has absorbed most of it.

5. Gradually add the warm broth one ladle full at a time. Stir frequently and keep a simmer,

once one ladle full of broth is completely absorbed, add another. Continue this process

for about 20 minutes, or until the rice is tender and moist with a little bite to it.

6. About 5 minutes before the risotto is done, stir in the asparagus and peas. Continue

adding the last ladle of broth.

7. Turn the heat to low and add the butter, parmesan, herbs, lemon zest and juice. Stir

vigorously until the butter is completely melted.