Asparagus Risotto

Ingredients

• ●1½ pounds asparagus
• ●6 cups chicken or vegetable stock, kept warm
• ●3 tablespoons unsalted butter, divided
• ●1 medium shallot, finely diced
• ●1½ cups Arborio rice
• ●½ cup dry white wine
• ●½ cup Parmesan cheese, finely grated, plus more for serving
• ●Zest of 1 lemon
• ●Salt and freshly ground black pepper
• ●2 tablespoons fresh chives or parsley, thinly sliced

Method

1. Snap the woody ends off the asparagus by bending each spear — it will break naturally at the tender point. Cut the asparagus into 1-inch pieces. Keep the tips separate from the stems.
2. Bring the stock to a gentle simmer in a saucepan over low heat. Add the asparagus stems and simmer for 5 minutes to infuse the stock with asparagus flavor. Strain the stock and return it to the saucepan; discard the stems or reserve them for another use.
3. In a large, wide pan or Dutch oven, melt 1 tablespoon butter over medium heat. Add the shallot with a pinch of salt. Cook for 3 minutes until softened.
4. Add the rice and stir to coat in the butter. Toast for 2 minutes — the edges of the grains should look translucent.
5. Pour in the wine. Stir until fully absorbed.
6. Add the warm asparagus-infused stock, one ladle at a time, stirring frequently. Wait until each addition is mostly absorbed before adding the next. Continue adding stock until the rice is al dente and creamy (about 18-20 minutes total).
7. When the rice is almost done, add the asparagus tips and stir gently — they will cook in the residual heat.
8. Remove from heat. Fold in the remaining 2 tablespoons butter, the Parmesan, and lemon zest. The risotto should flow slowly when spooned — if it's stiff, add a splash more stock.
9. Season generously with salt and pepper.
10. Serve in warmed shallow bowls. Top with extra Parmesan, a crack of pepper, and the sliced herbs.
11. *Storage:** Best eaten immediately. Risotto tightens up significantly as it cools and doesn't reheat well.
12. *Seasonal note:** Asparagus stems are woody but flavorful. Instead of discarding them, simmer them in the stock for 15 minutes before using — the stock becomes asparagus-scented and the stems soften enough to blend into the risotto for extra flavor.