It’s finally starting to feel like spring, and I’d like to hurry that along. This asparagus risotto was, in theory, inspired by this Bon Appetit version… but I forgot to reincorporate the asparagus purée at the end, and even if I had I think it would have ended up forgettably bland. So this week I illustrated the recipe I wish I had made instead!
I also tried out a dip pen for the first time, and while there is definitely a learning curve, I’m much happier with how it works than I was with the fineliners. I’m also pleased with the overall “recipe map” style, and I see a lot of room for growth in terms of spacing and ordering the information—exciting!
Asparagus & Pea Risotto – Written Recipe
Ingredients
- 5-6 c. unsalted vegetable stock
- 1 shallot, diced
- 1 c. risotto rice
- ½ c. dry white wine
- 1 bunch asparagus, woody ends discarded and stems cut into 1” pieces
- 1 c. frozen sweet peas
- 2 lemons, one halved and the other quartered
- 1 stem dill, finely chopped
- ½ c. parmesan cheese, finely grated
- ¼ c. goat cheese, crumbled
- Salt
- Pepper
Method
Put vegetable stock in small stockpot and season to taste with salt. Set over low heat.
Add 2 Tbsp. olive oil to Dutch oven and heat over medium heat. Sauté shallot until translucent and tender, 5-7 minutes.
Add rice and stir until it is translucent and makes a glassy chattering sound when knocked into the side of the pan.
Add white wine and stir until absorbed.
Add warm vegetable stock, ½ c. at a time, stirring vigorously and waiting until each addition is absorbed before adding the next. It should take about 6 minutes between additions; adjust heat if it is absorbing too quickly or slowly.
When rice is nearly done, with just a hint of firmness inside, add the asparagus, peas, and half the dill. Stir to combine and taste, then add the rest of the dill only if desired—it can be quite strong.
Continue adding stock until rice is utterly tender, about 15 more minutes. Turn the heat to low. Add parmesan and stir until it is absorbed. Squeeze both lemon halves in and stir to combine.
Divide between bowls and top with goat cheese and any remaining dill.
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