Spring veggies like asparagus and peas shine in this delicate risotto flavored with lemon and mint.
Recipes abound for asparagus risotto and with good reason. The delicate flavor of fresh, seasonal asparagus pops against the muted canvas of mild, creamy Arborio rice. A squeeze of lemon, a shaving of Parmigiano Reggiano, and a handful of fresh herbs is all you need to complete this elegant first course or comforting, meatless main dish.
My recipe for asparagus risotto is hardly revolutionary but I have added a few twists to make it my own. First, to complement the lemon zest and juice that one typically uses to finish the dish, I begin my asparagus risotto by sauteeing a handful of chopped preserved lemon.
Preserved lemons are an easy DIY project – they just require a bit of patience as they will need to spend several weeks in a cool, dark place to soften and cure. But you can also buy them at Trader Joe’s, grocery stores with a good selection of global ingredients or a Middle Eastern market.
If you don’t have any preserved lemons on hand, you can certainly omit them. But, if you are one of those people who constantly ask me “what can I do with preserved lemons,” well, here is one answer. Add them to risotto.
Second, I substitute shallots for onion in this risotto. If you don’t have shallots on hand, sure, use onion. But I actually think a well-stocked kitchen should include shallots, as well as red, white and yellow onions. I typically add shallots to my homemade vinaigrettes and sometimes, like here, the more subtle flavor of shallot is preferable to the sharp bite on an onion. Unlike onions, however, shallots should be refrigerated.
For my last twist on classic asparagus risotto, I finish the dish with a handful of chopped fresh mint. As I am sure you know by now, my love for mint knows no bounds. This often overlooked yet common herb brings sweetness and a crisp coolness wherever it goes. Mint and peas are certainly a classic pairing, so why not add mint to an asparagus and pea risotto? It’s so much more interesting than boring old parsley.
So, do not let asparagus season pass by without making an elegant, subtle, deeply satisfying asparagus risotto.
Ingredients
- 1 bunch asparagus
- 6 cups chicken broth
- 3 TB extra virgin olive oil
- 3/4 cup minced shallot
- 1 TB minced preserved lemon rind
- 1 1/2 cups Arborio rice
- 1 cup white wine
- Juice and zest of one lemon
- 1 cup peas, fresh or frozen (but thawed if frozen)
- 1 cup freshly grated Parmigiano Reggiano
- 1 oz mint leaves, cut into ribbons
- Salt and pepper to taste
Instructions
- Using a paring knife, cut off the tips of the asparagus and set aside. Slice the remaining stalks thinly until you reach the woody ends. Discard the ends.
- Heat the chicken broth in a medium saucepan just to a simmer and keep warm.
- Heat the olive oil over medium heat in a large, wide saucepan or Dutch oven.
- Saute the shallot and preserved lemon until softened and translucent, about five minutes.
- Add rice to pan and toss to coat with the oil. Saute until slightly toasty, about two minutes.
- Add white wine to the pan and stir to combine. Keep stirring until most of the wine is absorbed.
- Add 1 cup warm broth to the pan and stir. Keep stirring until most of the broth is absorbed.
- As the broth in the pan is absorbed by the rice, continue adding broth, a half cup at a time, stirring constantly. At first, the broth will be absorbed quickly, but as the rice becomes more saturated, it will absorb the broth slower and you will stir for longer before needing to add more.
- Keep the rice at a gentle simmer, adjusting the heat as necessary.
- About twenty minutes after you added the first cup of broth and the rice is al dente, add the asparagus tips and slice stalks. Add the lemon zest and juice.
- Continue adding broth, stirring and waiting until the broth is absorbed before adding more, until the rice is tender, creamy and cooked all the way through.
- When rice is done, add peas and grated Parmesan and stir to combine. Top with mint and pass with additional grated cheese.
- Season to taste with salt and pepper.
love to read your recipe and my family also read this .they try make this in moment