Asparagus Risotto

Warm the stock: Set a small pan over medium-low heat and add the stock. Let it warm while you prepare the other ingredients. You don’t want it to boil. Just keep it warm—just below a simmer is the sweet spot.

Saute the Asparagus: Set a large skillet over medium-high heat. Add 2 tablespoons of olive oil to the skillet. Once the oil begins to shimmer add the diced onion, asparagus, garlic, pepper, and 1 teaspoon salt. Saute for 3 minutes, stirring around occasionally. Stir in 2 tablespoons lemon juice and saute for 2 to 3 more minutes. The asparagus should become a bright green color. Transfer to a plate.

Make the risotto: Return the skillet to the stove and set over medium-high heat. Add 1 tablespoon of olive oil. Once it shimmers add the rice and stir for about 30 seconds to 1 minute. Ladle about 3/4 cup of warm stock into the pan with the rice and stir. Reduce the heat to medium. Let all of the liquid absorb and plump the rice before adding more stock. Add 1/2 teaspoon of salt along with an additional 3/4 cup of stock. Stir regularly while the stock absorbs. Keep adding stock a little at a time, stirring continuously until all of the stock has been used up, and the rice is creamy and al dente, this process will take about 25 minutes. When ready the stock should be mostly absorbed, but still look wet, and creamy. You don’t want risotto to look like wet clumpy rice.

Finish and serve: Remove from heat. Stir in the parmesan cheese. Fold the asparagus into the risotto. Stir in 2 tablespoons fresh dill (or other herbs) and the lemon zest. Taste and adjust salt and pepper to your liking. Divide into 4 warmed bowls, top with more fresh herbs and lemon zest if you want to and serve!