Risotto with Green Asparagus

Asparagus, oh asparagus. I still can't get enough of it. This time it was risotto's turn. Delicious risotto. I've been eating and loving asparagus for quite a few years now, but I had never had the chance to try it in risotto. What a shame, because this dish is an absolute must.

I shared my basic risotto recipe a while ago. You can use it for asparagus, too. Today's recipe is a little different, modified by me (just slightly), but the principle of making risotto is the same. And it's not complicated at all.

Asparagus risotto

By the way, I'd like to invite anyone interested to my forum again, which is already buzzing with life :)

Instructions:

Peel and dice the onion and garlic. Heat the olive oil in a pot, add the onion and rice, and sauté. Add the wine and cook, stirring, until it has evaporated a little. Gradually add the hot broth to the rice, stirring often. It's better to add the broth more often in smaller amounts than in too-large portions. The rice should absorb the liquid slowly and shouldn't be swimming in it. Cook everything for about 20 minutes over low heat, remembering to stir.

Meanwhile, wash the asparagus and cut off the woody ends. If the spears are thicker, you can peel about 1/3 of each one. Bring salted water to a boil in a tall pot and cook the asparagus for about 4 minutes (I steamed mine without salt). Then cut them into about 3 pieces each.

Add the peas to the risotto and cook for about 1 minute (a little longer if they're frozen). Add the lemon zest, Parmesan and asparagus. Stir, season with salt, pepper and lemon juice, and serve. You can also garnish it with Parmesan shavings.

Enjoy!

Additional info:

The finished risotto shouldn't be dry, nor should it be swimming in liquid. It should be a little creamy, moist and sticky.