Asparagus Risotto

Having a spring birthday gives me the perfect excuse for making this dish, which is bursting with fresh green flavor. It’s a wonderful way to celebrate the beginning of the growing season.

Serves 4 as a main dish

  • 1 pound asparagus, trimmed and cut into 2-inch pieces
  • 6 cups chicken or vegetable broth
  • 1 tablespoon olive oil
  • 2 cups arborio rice
  • 1⁄2 cup dry white wine
  • 1 cup grated Parmesan cheese, plus more for garnish
  • 2 tablespoons snipped chives, plus more for garnish
  • Freshly ground black pepper

Bring water to a boil in a large skillet; add asparagus and boil 3 to 4 minutes, or until tender. Drain, rinse with cold water and set aside. Meanwhile, bring broth to a boil in a medium saucepan, then leave at a simmer, covered.

In a large saucepan over medium heat, heat oil. Add rice and cook,  stirring, for 2 to 3 minutes, or until very lightly colored.

Add wine and stir continuously until it is absorbed.

Add simmering broth, one ladle at a time, stirring constantly. Let broth absorb before adding more. It will take about 25 minutes for all of the broth to be added. With the last ladleful, also stir in the reserved asparagus, cheese and chives. Cover and let sit with the heat off for 5 minutes.

Serve topped with additional cheese, chives and pepper.